Yield: 2 servings
|½ pounds||Fresh cheese-filled tortellini; uncooked|
|2 tablespoons||Butter; divided|
|¼ pounds||Morel mushrooms; quartered|
|1 tablespoon||Minced shallots|
|1 ounce||Prosciutto; julienned|
|1 teaspoon||Fresh chopped thyme|
|½ cup||Light stock|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
Place the pasta in boiling water. Heat 1 tablespoon of butter in a medium pan, add the mushrooms and cook for 3 minutes. Add the shallots, Prosciutto and thyme. Cook for 2 minutes. Add the stock, bring to a boil, reduce for 2 minutes, then stir in the remaining butter. Remove the pasta from the water, toss in sauce, and season. This recipe yields 2 entree servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2180 broadcast 05-01-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.