Mushroom Tortellini in Mushroom Broth

Ingredients

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

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...

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