| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Polish |
Pasta, Dishes |
2 |
Servings |
INGREDIENTS
| 1 |
oz |
Dried Porcini or Polish mushrooms |
| 2 |
c |
Warm water |
| 1 |
ts |
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.
A Message from our Provider:
“Have you made God smile today?”