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Tortellini In Porcini Broth

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Polish		1	Servings

INGREDIENTS

1	oz	Dried Porcini or Polish
		mushrooms
2	c	Warm water
1	t	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

INSTRUCTIONS

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  Posted to MC-Recipe Digest V1
#272  Date: Thu, 31 Oct 1996 17:51:46 -0500  From: Gail Shermeyer
<4paws@netrax.net>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 394 Calories From Fat: 89 Total Fat: 10g Cholesterol: 0mg Sodium: 2481mg Potassium: 1813.7mg Carbohydrates: 63g Fiber: 9.4g Sugar: 14.6g Protein: 24.1g