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
  • ¼ pound fresh shiitake mushrooms
  • + 16 more ingredients
    • 1 piece Parmigiano-Reggiano with rind
    • 1 pasta maker
    • 1 large leek
    • ½ pound fresh cremini mushrooms
    • cheesecloth
    • small fresh flat-leaf parsley leaves
    • 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

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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