Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Portobello and Porcini Broth
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- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 7 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 7 servings
- Calories
- 7
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 13 mg
- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 7 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 7 servings
- Calories
- 7
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 13 mg
Ingredients
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Directions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add the carrot, celery and onion; cook, stirring occasionally, until just golden, about 5 minutes. Add the remaining 1 tablespoon olive oil, the portobellos and herbs; cook, stirring, until the mushrooms release their juices, about 4 minutes. Increase the heat to high; cook until the mushrooms brown, 2 to 3 minutes.
- Add the wine and cook to reduce, about 1 minute. Add the porcini, peppercorns, 1 1/2 teaspoons salt and 12 cups water. Bring to a simmer over medium heat and cook until reduced by about one-third, 25 to 30 minutes.
- Meanwhile, cook the tortelloni as the label directs. Drain; skewer on toothpicks.
- Strain the broth through a fine-mesh sieve, pressing on the solids. Skim any excess fat from the surface. Season with salt. Serve with the tortelloni and sprinkle with parmesan.
