Recipe courtesy of Michele Urvater
Tortellini in Porcini Broth
- Level: Easy
- Yield: 2 main course servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 250
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 26
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 14
- Cholesterol
- 16
- Sodium
- 1570
- Total: 10 hr 20 min
- Prep: 10 hr
- Cook: 20 min
Ingredients
1 ounce dried Porcini or Polish mushrooms
2 cups warm water
1 teaspoon olive oil
4 ounces mixed wild and domestic mushrooms, trimmed and cut into thin slices
2 cups chicken broth
1 cup tortellini, stuffed with Porcini or plain cheese
Salt and freshly ground black pepper
Fresh finely cut chives for garnish
Directions
- If you haven't soaked the Porcini in advance (see note below) set combine Porcini and water in a saucepan and bring to a simmer; let soak for 20 minutes or until tender. Drain soaked Porcini, rinse them to remove grit; and chop them. Strain the soaking liquid through non-bleached paper towel or cotton cheesecloth-lined sieve; reserve for later.
- Heat the olive oil in a saucepan. When hot add chopped soaked Porcini and saute for a few seconds. Add the fresh mushrooms, cover and cook over very low heat until mushrooms are tender (if they begin to stick to the bottom of the pan, add a few spoonfuls of mushroom soaking liquid). Add reserved Porcini liquid and broth and bring to a simmer; add tortellini and cook, uncovered for 5 minutes or until tender. Season to taste with salt and pepper and portion out; garnish with chives.
- NOTE - to soak mushrooms in advance; cover 2 ounces of dried mushrooms with 1 quart of water; set in refrigerator overnight or for longer; remove soaked mushrooms and soaking liquid as needed.