Tortellini in Porcini Broth

1. 1

   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.

2. 2

   Drain soaked Porcini, rinse them to remove grit; and chop them.

3. 3

   Strain the soaking liquid through non-bleached paper towel or cotton cheesecloth-lined sieve; reserve for later.

4. 4

   Heat the olive oil in a saucepan.

5. 5

   When hot add chopped soaked Porcini and saute for a few seconds.

6. 6

   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).

7. 7

   Add reserved Porcini liquid and broth and bring to a simmer; add tortellini and cook, uncovered for 5 minutes or until tender.

8. 8

   Season to taste with salt and pepper and portion out; garnish with chives.

9. 9

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.