Tortellini In Porcini Broth (Mf) Recipe - Cooking Index
Tortellini In Porcini Broth (Mf) Recipe - Cooking Index
| 1 oz | 28g | Dried porcini or polish mushrooms |
| 2 cups | 474ml | Warm water |
| 1 teaspoon | 5ml | Olive oil |
| 4 oz | 113g | Mixed wild and domestic mushrooms trimmed and cut into thin slices |
| 2 cups | 474ml | Chicken broth |
| 1 cup | 146g / 5.1oz | Tortellini stuffed with porcini or plain cheese |
| Salt and freshly ground black pepper | ||
| Fresh finely cut chives for garnish |
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.
Yield: 2 main course servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <[email protected]> on 24, May, 1997
Posted to MM-Recipes Digest V4 #623 by [email protected] (Shermeyer-Gail) on May 29, 1997
Source:
TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6745
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