Best Mushroom Tortellini In Mushroom Broth Recipes

TORTELLONI IN MUSHROOM-PARMESAN BROTH

Steps:

• Make the pasta dough: Pulse the flour once or twice in a food processor. Add the eggs and olive oil and pulse untilthe dough gathers around the blade, 40 to 60 seconds. Turn the dough out onto the counter and knead a few times, then shape it into a smooth ball. Wrap the dough in plastic wrap and let rest at room temperature, 30 minutes. (The dough can be made a day ahead and refrigerated; bring it to room temperature before rolling.)
• Prepare the filling: Remove the mushroom stems and set aside for the broth; finely chop the caps. Heat the olive oil in a large skillet over medium heat. Add the chopped mushroom caps and season lightly with salt; cook until they release their liquid, about 2 minutes. Increase the heat to medium high and cook until the pan is dry and the mushrooms are golden brown, about 3 minutes. Transfer to a bowl and let cool completely, then stir in the ricotta, chives, parsley, parmesan, egg yolk and nutmeg.
• Make the broth: Combine the reserved mushroom stems in a large Dutch oven with the porcini, onion, carrot, celery, parmesan rind, parsley and thyme sprigs, peppercorns, 1 teaspoon salt and the lemon zest. Add 10 cups cold water and bring to a boil, then reduce the heat to low and simmer until the broth is dark and reduced by half, about 1 1/2 hours. Strain through a fine-mesh sieve into a clean pot and season with salt; set aside.
• Meanwhile, fill and shape the pasta: Cut the dough into 4 pieces. Working with 1 piece at a time (and keeping the other pieces wrapped), flatten and shape the dough into a 3-inch square with your hands. Dust a clean work surface with flour; using a floured rolling pin, roll out the dough into a 10-inch square, about 1/8 inch thick. Trim the edges so they are straight, then cut the dough into sixteen 2-to-2 1/2-inch squares. Place a heaping teaspoonful of filling in the center of each square. With damp fingers, lightly moisten the edges of the dough; fold the square diagonally to form a triangle, pressing out any air pockets around the filling. Bring the 2 opposite points of the triangle together around your finger to form a ring; lightly moisten and pinch the points together to seal. Transfer to a well-floured baking sheet as you go. Repeat to form the remaining tortelloni.
• Bring a large pot of salted water to a boil. Bring the prepared mushroom broth to a simmer. Add the tortelloni to the boiling water. After they float to the top, cook until al dente, 3 to 4 more minutes. Divide the mushroom broth among 6 bowls. Drain the tortelloni in a colander, then divide among the bowls. Top with chopped chives and parsley.

MUSHROOM AND TORTELLINI SOUP

Steps:

• In large pot over medium-low heat, combine olive oil, carrots, celery and garlic.
• Cover pot and cook, stirring occasionally, until vegetables are tender, about 15 minutes.
• Raise heat to medium, add tomato paste and stir 1 minute.
• Add mushrooms, broth, sherry, if using, thyme, salt and 2 cups water.
• Cover and bring to a boil.
• Add tortellini and cook 4 minutes or until tender.
• Makes 8 cups.

MUSHROOM TORTELLINI IN MUSHROOM BROTH

Steps:

• Prepare vegetables for stuffing and broth:
• Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes. Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Finely chop porcini. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl and reserve.
• Trim leek, reserving about 5 inches of green leaves, and rinse greens well. Halve rest of leek lengthwise, then rinse well under cold water and pat dry. Coarsely chop greens and finely chop white and pale green parts, reserving greens separately.
• Finely grate enough cheese to measure 1/4 cup, then cut off and reserve rind. Reserve remaining piece of cheese.
• Make filling for tortellini:
• Pulse cremini caps, shiitake caps, 1/3 cup chopped porcini, white and pale green parts of leek, garlic, and 1/2 teaspoon salt in a food processor until finely minced.
• Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook mushroom mixture, stirring constantly, until liquid mushrooms give off is evaporated and mushrooms are golden, about 10 minutes. Transfer to a bowl and cool completely. Stir in 1/4 cup grated cheese, 1 tablespoon parsley, and salt and pepper to taste.
• Make broth:
• Tuck parsley and thyme sprigs into celery and tie together tightly with string to make a bouquet garni. Bring cold water, beef broth, bouquet garni, cracked peppercorns, cremini stems, shiitake stems, leek greens, remaining chopped porcini, porcini soaking liquid, cheese rind, and remaining 1/4 teaspoon salt to a simmer in a 3-quart heavy saucepan, stirring occasionally. Reduce heat and cook at a bare simmer, partially covered, 45 minutes.
• Pour broth through a large sieve lined with a double thickness of rinsed and squeezed cheesecloth (or dampened paper towels) into a large bowl, pressing on and discarding solids. Return broth to saucepan.
• Roll out pasta and form tortellini:
• Set smooth rollers of pasta maker at widest setting. Cut pasta dough into 4 pieces and keep 3 pieces covered. Flatten unwrapped piece of dough into a rectangle and feed through rollers. Fold rectangle in half and feed through rollers 8 more times, folding in half each time and dusting with flour as necessary to prevent sticking.
• Turn dial to next (narrower) setting and feed dough through without folding. Continue to feed dough through without folding, making space between rollers narrower each time, until narrowest setting is used. (Cut sheet of dough in half if it gets too long.)
• Cut out as many rounds as possible from sheet with cookie cutter (reserve trimmings for another use, such as chicken noodle soup). Transfer rounds in 1 layer to a lightly floured wax-paper-lined baking sheet and cover with plastic wrap.
• Working with 5 pasta rounds at a time, put 1/4 teaspoon filling in center of each round, keeping remaining rounds covered tightly with plastic wrap. Moisten edges of filling-topped rounds with a fingertip dipped in water and fold in half, letting bottom edge protrude slightly beyond top edge, then press top edge to bottom half to seal. Holding straight edge of half-moon against nail of your little finger, wrap half-moon around fingertip (which will cause curved edge to flip up), overlapping corners and pinching to seal. Transfer tortellini to a dry kitchen towel (not terry cloth).
• Roll out and cut remaining dough and make more tortellini in same manner, working with 1 piece at a time.
• Cook tortellini:
• Bring broth to a boil and season with salt and pepper. Add tortellini and cook at a strong simmer, stirring gently once or twice, until tender, 3 to 5 minutes.
• Ladle broth with 8 to 10 tortellini per person into bowls and serve remaining piece of Parmigiano-Reggiano on the side for grating.

MUSHROOM TORTELLINI SOUP

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add mushrooms; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. , Add broth and tomatoes; bring to a boil. Add tortellini; cook, uncovered, just until tortellini float (do not boil), 3-4 minutes. Stir in spinach and pepper; cook just until spinach is wilted. If desired, serve with cheese.