Master Chef Tortellini in Porcini Broth
Master Chef Tortellini in Porcini Broth recipe
Yield
4 servingsPrep
25 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | ounce |
mushrooms
porcini or polish |
|
| 2 | cups |
water
warm |
|
| 1 | teaspoon |
olive oil
|
|
| 4 | ounces |
mushrooms
mixed wild and domestic, trimmed and cut into thin slices |
|
| 2 | cups |
chicken broth
|
|
| 1 | cup |
tortellini
stuffed with porcini or plain cheese |
|
|
salt and black pepper
freshly groung |
*
|
||
|
chives
fresh, finely chopped for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28.9 | ml/g |
mushrooms
porcini or polish |
|
| 473 | ml |
water
warm |
|
| 5 | ml |
olive oil
|
|
| 115.6 | ml/g |
mushrooms
mixed wild and domestic, trimmed and cut into thin slices |
|
| 473 | ml |
chicken broth
|
|
| 237 | ml |
tortellini
stuffed with porcini or plain cheese |
|
| 0 |
salt and black pepper
freshly groung |
*
|
|
| 0 |
chives
fresh, finely chopped for garnish |
*
|
Directions
If you haven't soaked the Porcini in advance (see note below) 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 sauté 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.
