Mushroom Tortellini in Mushroom Broth

Mushroom Tortellini in Mushroom Broth
Photo by Lisa Hubbard

Ingredients

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

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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