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)
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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