Tortellini In Porcini Broth

TORTELLINI IN PORCINI BROTH

6745 Serving Size :

1 Preparation Time :

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;

2 ounces of dried mushrooms with

uart of

water; set in refrigerator overnight or for longer; remove soaked mushrooms and soaking liquid as

needed. Yield: 2 main course servings - - - - - - - - - - - - - - - - - -