---------- Recipe via Meal-Master (tm) v8.04
Title: Tortellini In Porcini Broth
Categories:
Yield: 1 servings
1 oz Dried Porcini or Polish
Mushrooms
2 c Warm water
1 ts Olive oil
4 oz Mixed wild and domestic
Mushrooms -- trimmed and
Cut
Into thin slices
2 c Chicken broth
1 c 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
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6745
From: Gail Shermeyer <
[email protected]>date: Thu, 31
Oct 1996 17:51:46 -0500
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