The Naturhotel Outside is located directly in the Hohe Tauern National Park in the Austrian Alps. The motto “in the middle of nature” is also reflected in the cuisine. In this sustainable Green PearlsⓇ hotel, you’ll find everything that nature has to offer in East Tyrol on the menu. Mushrooms such as chanterelles and porcini are particularly popular. Their porcini tortelloni recipe is a popular classic on the menu.
Porcini mushroom picking – what to look for
The aromatic porcini mushroom grows in coniferous and mixed forests, especially under spruces. Since they live in a “root symbiosis” with the trees, they can be found close to the trunks. It grows in late summer and fall. If you pick mushrooms in Tyrol, you are allowed to collect a maximum of two kilograms of mushrooms per day. (In Germany, the limit is a little less clear and is referred to as “for personal use”).
Tip: You can also book a professionally guided mushroom tour in the Hohe Tauern National Park. The next dates are September 13th and 14th 2024.
If you want to pick your own mushrooms in the forest, it is best to bring a basket, a knife and …. a mushroom identification book for the region. At least that’s the way it was in my generation. Nowadays you can also use an app. For example, there is the
Just hold your smartphone camera in front of the mushroom and the app will tell you what kind it is and whether it is edible.
Beware of confusing mushrooms
In general, you should know when picking porcini mushrooms: There are two types of mushrooms that can be confused with porcini: the common bolete and the chestnut bolete. The good news is that neither is poisonous! The former, however, is inedible due to its extreme bitterness. The best test is to scratch the mushroom with a knife and smell it – you can recognize the real boletus by its famous aroma.
Porcini mushroom tortelloni recipe – guests at Naturhotel Outside love it
Let’s get to the recipe from the Naturhotel Outside. The wellness hotel, with its natural swimming pond and prime Alpine location, uses fresh East Tyrolean mushrooms in its kitchen. “We preserve some of them for the winter,” says owner Daniel Ganzer. The porcini mushroom tortelloni is one of his personal tips for sustainable, regional and seasonal food. They are so popular with guests that they have been served every fall for the past seven years.
Porcini mushroom tortelloni recipe
Equipment
- 1 pasta machine optional (also works without)
- 1 Food processor optional
- 1 piping bag optional
Ingredients
Pasta dough
- 300 g flour doubele-grained
- 200 g egg yolk organic
- 1 egg organic
- 1 tbsp olive oil organic
- pinch of salt
Porcini mushroom filling
- porcini mushrooms fresh
- spinach leaves fresh
- 1 onion
- 1 garlic
- sherry
- Parmesan cheese
- butter
- salt
- pepper
Instructions
Dough
- Mix the yolk, egg and salt and leave to stand for 15 minutes.
- Knead into a pasta dough with the flour and olive oil.
- Leave the dough to rest for 30 minutes and then roll out thinly using a pasta machine or rolling pin.
Filling
- Chop the onion and garlic and sauté in a pan
- Deglaze with sherry
- Add finely sliced porcini mushrooms and spinac
- Season with salt, pepper, parmesan and butter
Porcini mushroom tortelloni
- Cut the pastry into strips and spread the cooled porcini mushroom mixture on top using a piping bag.
- Then cut out the tortelloni and cook in salted water for a few minutes (you will know they are ready when they float to the top)
- Toss again in a pan with butter.
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