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Tortellini In Porcini Broth

1 ounce dried Porcini or Polish mushrooms

2 cups warm water

1 teaspoon olive oil

4 ounces mixed wild and domestic mushrooms -- trimmed and cut

into thin slices 2 cups chicken broth

1 cup tortellini -- stuffed with

Porcini or plain cheese Salt and freshly ground black pepper Fresh finely cut chives for garnish

If you haven`t soaked the Porcini in advance (see note below) set combine Porci ni and water in a saucepan and bring to a simmer; let soak for 20 minutes or until tender. Drain soaked Porcini, rinse them to remove grit; and chop them. Strain the soaking liquid through non-bleac hed paper towel or cotton cheesecloth-lined sieve; reserve for later.

Heat the olive oil in a saucepan. When hot add chopped soaked Porcini and saute for a few seconds. Add the fresh mushrooms, cover and cook over very low heat until mushr ooms are tender (if they begin to stick to the bottom of the pan, add a few spoonfuls of mushroom soaking liquid). Add reserved Porcini liquid and broth and bring to a simmer; add torte llini and cook, uncovered for 5 minutes or until tender. Season to taste with salt and pepper a nd portion out; garnish with chives.

NOTE - to soak mushrooms in advance; cover 2 ounces of dried mushrooms with 1 q uart of water; set in refrigerator overnight or for longer; remove soaked mushrooms and soaking liquid as needed.

 

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