Mushroom Tortellini in Mushroom Broth

Mushroom Tortellini in Mushroom Broth
Photo by Lisa Hubbard

Ingredients

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

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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