Tortellini In Porcini Broth

* Exported from MasterCook *

TORTELLINI IN PORCINI BROTH

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6745
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

If you haven't soaked the Porcini in advance (see note below) set combine Porci
ni 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-bleac
hed 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 mushr
ooms 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 torte
llini and cook,
uncovered for 5 minutes or until tender. Season to taste with salt and pepper a
nd portion out;
garnish with chives.

NOTE - to soak mushrooms in advance; cover 2 ounces of dried mushrooms with 1 q
uart of
water; set in refrigerator overnight or for longer; remove soaked mushrooms and
soaking liquid as
needed.

Yield: 2 main course servings



- - - - - - - - - - - - - - - - - -