Mushroom Tortellini in Mushroom Broth

Mushroom Tortellini in Mushroom Broth
Photo by Lisa Hubbard

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network