Mushroom Tortellini in Mushroom Broth

Mushroom Tortellini in Mushroom Broth
Photo by Lisa Hubbard

Ingredients

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

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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