| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Polish |
|
1 |
Servings |
INGREDIENTS
| 1 |
oz |
Dried Porcini or Polish mushrooms |
| 2 |
c |
Warm water |
| 1 |
ts |
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 |
|
1 |
quart of |
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
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>
A Message from our Provider:
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