Mushroom Tortellini in Mushroom Broth

Mushroom Tortellini in Mushroom Broth
Photo by Lisa Hubbard

Ingredients

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

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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