Mushroom Tortellini in Mushroom Broth

Mushroom Tortellini in Mushroom Broth
Photo by Lisa Hubbard

Ingredients

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

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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