Best Tortellini In Porcini Broth Recipes

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MUSHROOM TORTELLINI IN MUSHROOM BROTH



Mushroom Tortellini in Mushroom Broth image

Categories     Soup/Stew     Mushroom     Pasta     Appetizer     Parmesan     Celery     Leek     Winter     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 to 10 servings or about 80 tortellini

Number Of Ingredients 20

2 cups boiling-hot water
1 1/2 oz dried porcini mushrooms (1 1/2 cups)
1 large leek
1 piece Parmigiano-Reggiano with rind (at least 6 oz)
1/2 lb fresh cremini mushrooms, caps and stems chopped separately
1/4 lb fresh shiitake mushrooms, caps and stems chopped separately
2 teaspoons minced garlic
3/4 teaspoon salt
2 tablespoons unsalted butter
1 tablespoon finely chopped fresh flat-leaf parsley plus 2 fresh flat-leaf parsley sprigs
2 fresh thyme sprigs
1 (3- to 4-inch) piece celery rib
4 cups cold water
4 cups beef broth
8 black peppercorns, cracked
Fresh pasta dough at room temperature
All-purpose flour for dusting
Garnish: small fresh flat-leaf parsley leaves
Special Equipment
kitchen string; cheesecloth; a pasta maker; a 2-inch round cookie cutter

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.

TORTELLINI WITH PORCINI MUSHROOM SAUCE



Tortellini With Porcini Mushroom Sauce image

Make and share this Tortellini With Porcini Mushroom Sauce recipe from Food.com.

Provided by Dr. Jenny

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 ounce dried porcini mushrooms
2 (8 ounce) packages cheese tortellini (such as Barilla)
2 tablespoons butter
1 cup sliced shallot
4 teaspoons chopped fresh thyme, divided
1/2 cup whipping cream
3/4 cup freshly grated parmesan cheese, divided
salt, to taste
pepper, to taste

Steps:

  • Place porcini mushrooms in a 2-cup measuring cup; add enough hot water to measure 2 cups. Let stand until mushrooms are soft, about 20 minutes.
  • Drain mushrooms, reserving soaking liquid. Coarsely chop porcini mushrooms.
  • Cook tortellini in large pot of boiling salted water per package directions. Tortellini should be just tender but still firm to the bite. Stir occasionally while boiling.
  • Meanwhile, melt butter in large skillet over medium-high heat. Add shallots; saute until golden and tender, about 4 minutes.
  • Add mushrooms and 3 tsp thyme; saute 2 minutes.
  • Stir in 1 cup mushroom soaking liquid and cream; boil until thickened to light sauce consistency, about 3 minutes. Season to taste with salt and pepper.
  • Drain tortellini; return to same pot. Add mushroom mixture and toss to coat.
  • Stir in 1/2 cup cheese. Season with salt and pepper.
  • Transfer tortellini to bowl; sprinkle with 1/4 cup cheese and 1 tsp thyme.
  • Serve immediately.

TORTELLINI WITH PORCINI MUSHROOM SAUCE



Tortellini with Porcini Mushroom Sauce image

Looking for a pasta recipe with impressive flavor and which has practically no prep involved? You've come to the right place.

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Mushroom     Pasta     Sauté     Vegetarian     Kid-Friendly     Quick & Easy     Lunch     Parmesan     Thyme     Shallot     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4-6 servings

Number Of Ingredients 7

1 ounce dried porcini mushrooms
2 (8-ounce) packages dried three-cheese tortellini (such as Barilla)
2 tablespoons (1/4 stick) butter
1 cup sliced shallots
4 teaspoons chopped fresh thyme,divided
1/2 cup whipping cream
3/4 cup freshly grated Parmesan cheese, divided

Steps:

  • Place porcini mushrooms in 2-cup measuring cup; add enough hot water to measure 2 cups. Let stand until mushrooms are soft, about 20 minutes. Drain mushrooms, reserving soaking liquid. Coarsely chop porcini mushrooms.
  • Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  • Meanwhile, melt butter in large skillet over medium-high heat. Add shallots; sautée until golden and tender, about 4 minutes. Add mushrooms and 3 teaspoons thyme; sauté 2 minutes. Stir in 1 cup mushroom soaking liquid and cream; boil until thickened to light sauce consistency, about 3 minutes. Season to taste with salt and pepper.
  • Drain tortellini; return to same pot. Add mushroom mixture and toss to coat. Stir in 1/2 cup cheese. Season with salt and pepper. Transfer tortellini to bowl; sprinkle with 1/4 cup cheese and 1 teaspoon thyme.

CHEESE TORTELLINI IN LIGHT BROTH



Cheese Tortellini in Light Broth image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 6

8 cups low-salt chicken broth
Freshly ground black pepper
Two 9-ounce packages refrigerated cheese tortellini
2 tablespoons chopped fresh Italian parsley leaves
Parmesan Crisps, recipe follows
1/2 cup grated Parmesan

Steps:

  • Pour the broth into a heavy large saucepan. Cover and bring to a boil over high heat. Season the broth with pepper, to taste. Add the tortellini. Simmer over medium heat until al dente, about 7 minutes.
  • Ladle the broth and tortellini into soup bowls. Top with parsley and Parmesan Crisps and serve.
  • Preheat oven to 400 degrees F.
  • Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
  • Bake for 3 to 5 minutes or until golden and crisp. Cool.

TORTELLINI IN BRODO



Tortellini in Brodo image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed
2 carrots, halved lengthwise and thinly sliced
2 small celery stalks, thinly sliced
4 cloves garlic, smashed
4 cups low-sodium chicken broth
1 small piece parmesan rind
2 wide strips lemon zest (removed with a vegetable peeler)
1 12-ounce bone-in smoked pork chop, diced (bone reserved)
1 9-ounce package refrigerated cheese or meat tortellini
1 small head escarole, chopped
Freshly ground pepper

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the leeks, carrots, celery and garlic and cook, stirring occasionally, until the leeks wilt, about 5 minutes. Add 2 cups water, the chicken broth, parmesan rind, lemon zest and pork bone. Bring to a simmer and cook until the vegetables are almost tender, about 15 minutes.
  • Remove the parmesan rind, lemon zest and pork bone from the pot with a slotted spoon. Bring the broth to a boil over medium heat. Add the tortellini, escarole and diced pork; season with pepper. Cook until the tortellini and escarole are tender, 4 to 5 minutes.

Nutrition Facts : Calories 490, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 54 milligrams, Sodium 900 milligrams, Carbohydrate 47 grams, Fiber 6 grams, Protein 25 grams, Sugar 4 grams

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