Yield: 1 Servings
|1 ounce||Dried Porcini or Polish|
|2 cups||Warm water|
|1 teaspoon||Olive oil|
|4 ounces||Mixed wild and domestic|
|\N \N||Mushrooms -- trimmed and|
|\N \N||Into thin slices|
|2 cups||Chicken broth|
|1 cup||Tortellini -- stuffed with|
|\N \N||Porcini or plain cheese|
|\N \N||Salt and freshly ground|
|\N \N||Black pepper|
|\N \N||Fresh finely cut chives for|
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
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6745 From: Gail Shermeyer <4paws@...>date: Thu, 31 Oct 1996 17:51:46 ~0500