Mushroom Tortellini in Mushroom Broth

Mushroom Tortellini in Mushroom Broth
Photo by Lisa Hubbard

Ingredients

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

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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