Tortellini With Porcini Mushroom Sauce
Serves: 6
Ellsworth Rath
1 January 1970
Based on User reviews:
42
Spice
57
Sweetness
42
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Add mushroom mixture and toss to coat
2
Stir in 1/2 cup cheese
3
Place porcini mushrooms in 2-cup measuring cup; add enough hot water to measure 2 cups
4
Let stand until mushrooms are soft, about 20 minutes
5
Drain mushrooms, reserving soaking liquid
6
Coarsely chop porcini mushrooms
7
Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
8
Meanwhile, melt butter in large skillet over medium-high heat
9
Add shallots; sautée until golden and tender, about 4 minutes
10
Add mushrooms and 3 teaspoons thyme; sauté 2 minutes
11
Stir in 1 cup mushroom soaking liquid and cream; boil until thickened to light sauce consistency, about 3 minutes
12
Season to taste with salt and pepper
13
Drain tortellini; return to same pot
14
Add mushroom mixture and toss to coat
15
Stir in 1/2 cup cheese
16
Season with salt and pepper
17
Transfer tortellini to bowl; sprinkle with 1/4 cup cheese and 1 teaspoon thyme
18
Place porcini mushrooms in 2-cup measuring cup; add enough hot water to measure 2 cups
19
Let stand until mushrooms are soft, about 20 minutes
20
Drain mushrooms, reserving soaking liquid
21
Coarsely chop porcini mushrooms
22
Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
23
Meanwhile, melt butter in large skillet over medium-high heat
24
Add shallots; sautée until golden and tender, about 4 minutes
25
Add mushrooms and 3 teaspoons thyme; sauté 2 minutes
26
Stir in 1 cup mushroom soaking liquid and cream; boil until thickened to light sauce consistency, about 3 minutes
27
Season to taste with salt and pepper
28
Drain tortellini; return to same pot
29
Season with salt and pepper
30
Transfer tortellini to bowl; sprinkle with 1/4 cup cheese and 1 teaspoon thyme