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Mushroom Tortellini in Mushroom Broth

Mushroom Tortellini in Mushroom Broth
Photo by Lisa Hubbard

Ingredients

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