Mushroom Tortellini in Mushroom Broth

Mushroom Tortellini in Mushroom Broth
Photo by Lisa Hubbard

Ingredients

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