Mushroom Tortellini in Mushroom Broth

Mushroom Tortellini in Mushroom Broth
Photo by Lisa Hubbard

Ingredients

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

View full recipe at Epicurious

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