Tortellini In Porcini Broth (mf)

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Polish	Dishes, Pasta	2	Servings

INGREDIENTS

1	oz	Dried Porcini or Polish
		mushrooms
2	c	Warm water
1	t	Olive oil
4	oz	Mixed wild & 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
		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 Copyright, 1997, TV FOOD
NETWORK, G.P.,  All Rights Reserved  Recipe by: COOKING MONDAY TO
FRIDAY SHOW #MF6745  Posted to MC-Recipe Digest V1 #483 by
4paws@netrax.net  (Shermeyer-Gail) on Feb 12, 1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 197 Calories From Fat: 44 Total Fat: 5g Cholesterol: 0mg Sodium: 1240.5mg Potassium: 906.9mg Carbohydrates: 31.5g Fiber: 4.7g Sugar: 7.3g Protein: 12g