Mushroom Tortellini in Mushroom Broth

Mushroom Tortellini in Mushroom Broth
Photo by Lisa Hubbard

Ingredients

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

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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