Mushroom Tortellini in Mushroom Broth

Mushroom Tortellini in Mushroom Broth
Photo by Lisa Hubbard

Ingredients

  • 1 pasta maker
  • 1 piece Parmigiano-Reggiano with rind
  • cheesecloth
  • 4 cups beef broth
  • kitchen string
  • 2 cups water
  • ¼ pound fresh shiitake mushrooms
  • + 16 more ingredients
    • 2 teaspoons minced garlic
    • ¾ teaspoon salt
    • small fresh flat-leaf parsley leaves
    • 2 fresh thyme sprigs
    • ½ pound fresh cremini mushrooms
    • 1 3- to 4-inch piece celery rib
    • 1 large leek
    • 8 black peppercorns
    • 1 tablespoon fresh flat-leaf parsley
    • 4 cups water
    • Fresh pasta dough
    • 1 2-inch round cookie cutter
    • All-purpose flour
    • 2 fresh flat-leaf parsley sprigs
    • 1 ½ ounces dried porcini mushrooms
    • 2 tablespoons unsalted butter

Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes. Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Finely chop porcini. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl and re...

View full recipe at Epicurious

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