Tortellini With Porcini Mushroom Sauce Food

TORTELLINI WITH PORCINI MUSHROOM SAUCE

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.

TORTELLINI WITH PORCINI MUSHROOM SAUCE

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 IN PORCINI BROTH

Steps:

• 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.

MAUI ONION AND GOAT CHEESE TORTELLINI WITH CURRANT TOMATO AND PORCINI SAUCE

Steps:

• To prepare the pasta, sift the flour and salt onto a wooden surface. Shape into a round mound and create a well in the center. Crack the eggs inside and drizzle the olive oil around the flour. Using a fork, beat the eggs lightly, then gradually draw in the flour until the mixture is no longer runny. Using your hands, draw in enough flour to make a smooth dough. Knead until dough is smooth and elastic. Wrap dough tightly in plastic wrap and allow to rest for 2 to 3 hours.
• Cut dough into 3 pieces. Pass through a pasta machine until dough is 1/8-inch thick. Cut sheets into 4-inch circles using a cookie cutter. Keep covered with plastic wrap until ready to use.
• To make the filling, heat a pan on medium heat and saute the Maui onions with the extra-virgin olive oil until golden. Remove from the heat and carefully add the Cognac. Return the pan to the heat and flambe. Add the veal jus or stock and cook for an additional 20 minutes on low heat. Remove from heat and allow to cool completely.
• In a bowl, beat egg and incorporate the Parmesan cheese, goat cheese, caramelized onions and season with salt and pepper.
• Take out pasta circles and scoop 2 tablespoons of filling into the center. Brush edges of pasta with egg white. Cover the pasta circle with another pasta circle to cover filling and press carefully around the edges.
• Bring a pot of water and salt to a boil, drop the pasta in the water, and cook for 3 minutes.
• While pasta is cooking, use a large saute pan and saute the garlic and porcini in olive oil. Season with salt and pepper. Add the tomatoes and white wine and allow the liquid to evaporate. Add the broth and cook for a few minutes.
• Drain the pasta and add to the sauce.
• To serve pasta, divide among 4 separate plates and distribute the porcini and tomato sauce around pasta. Drizzle a few drops of basil oil around plate and top with pecorino shavings.
• To make the basil oil, combine extra-virgin olive oil and 1 bunch of fresh basil and allow to infuse for a few days.

CHEESE TORTELLINI WITH PORCINI PECORINO SAUCE

Steps:

• Soak dried mushrooms in hot water for 15 minutes. Strain mushrooms through a sieve, reserving liquid. While the mushrooms are soaking, cook tortellini according to package directions.
• While the tortellini is cooking, heat oil in a large skillet over medium-high heat. Add shallots and garlic and cook 3 minutes, stirring with spoon until soft. Add oregano and bay leaves and cook 1 minute, until fragrant. Add porcini mushrooms and reserved mushroom soaking liquid and bring to a simmer, for 5 minutes. Reduce heat to medium, add heavy cream and simmer 2 minutes to heat through. Remove bay leaves with tongs, add tortellini to the mushrooms and cook 1 minute, to heat through. Remove from heat and stir in cheese and parsley. Serve immediately.

MUSHROOM TORTELLINI ALFREDO

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and are tender yet firm to the bite, 2 to 3 minutes; do not overcook. Drain, reserving some pasta water.
• Meanwhile, melt butter over medium heat in a large skillet. Add mushrooms, and saute until tender and golden brown, about 5 minutes. Reduce heat to low, pour in 1 1/2 cups of cream, and simmer, stirring occasionally, 4 to 5 minutes.
• Remove the skillet from the heat and add drained tortellini; toss to combine. Stir in remaining 1/2 cup of heavy cream, 1 1/2 cups Parmesan cheese, lemon zest, nutmeg, sea salt, and pepper; toss until well incorporated.
• Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly, 1 to 2 remaining Parmesan and parsley.

TORTELLONI WITH MUSHROOM-SAGE SAUCE

Steps:

• Cook pasta in pot of boiling salted water according to package directions; drain.
• Melt butter in heavy large skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms; sauté until brown, about 7 minutes. Add vermouth and cream. Boil until sauce thickens and coats spoon, about 5 minutes. Stir in sage. Season with salt and pepper. Add pasta; toss until heated through and serve.

TORTELLINI WITH MUSHROOM SAUCE

Steps:

• In a large pot of boiling salted water, cook tortellini according to package instructions; drain.
• Meanwhile, in a large skillet, heat oil over medium-low heat. Add mushrooms and garlic; cook, stirring frequently, until mushrooms are tender, about 7 minutes.
• Add 1 cup water; season with salt and pepper. Cook until liquid is reduced by half, about 5 minutes. Remove from heat; add tortellini, Parmesan, butter, and parsley. Toss to coat; serve.

MUSHROOM AND RICOTTA TORTELLINI

Steps:

• Make your flour by combining the flour and eggs. You do this by putting the flour on a kitchen surface and make a well in the centre. Whisk your eggs and pour them into the centre. Knead the mixture until well combined and a lovely yellow colour.
• Finely chop your mushrooms and fry in a frying pan with oil over medium heat. Once lovely and brown, stir in the ricotta and season and leave to one side to cool.
• Now, back to the pasta. Using the pasta machine, roll out the pasta to the thinnest setting and use a round cutter to cut circles in the pasta.
• Now spoon a small amount (around 1/2tsp) of the mushroom mixture into the centre of the pasta. Pick up the pasta and use your finger to wet the edge of the pasta with egg wash. Next, fold in half and pinch the pasta together. Now for the last move. Fold the pasta in half again and pinch the two ends together.
• Place a large pan of water over a high heat and bring to the boil
• Whilst that is coming up to temperature, add the olive oil and butter to a clean frying pan over medium heat. Then add the peas and garlic and continue to cook. Add the basil towards the end.
• Gently place the tortellini into the boiling water and cook for 3-4 minutes. Once cooked, add to the butter sauce and coat. Serve and ENJOY!

TORTELLINI WITH MUSHROOMS AND PROSCIUTTO

Steps:

• Cook tortellini in large pot of boiling salted water until tender but still firm to bite; drain tortellini.
• Heat oil in heavy large saucepan over high heat.
• Add onion, prosciutto, garlic, dried red pepper and black pepper.
• Saute until onion is golden brown, about 10 minutes.
• Add wine and bring to boil.
• Add mushrooms, bell pepper, green onions and peas and simmer until almost all liquid evaporates, about 5 minutes.
• Add cream and boil until sauce begins to thicken, about 5 minutes.
• Add tortellini, parsley, basil and parmesan.
• Simmer until sauce coats pasta, about 4 minutes.
• Season to taste with salt and pepper.
• Transfer pasta and sauce to large bowl and serve.

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.

TORTELLINI WITH TOMATO & PARMESAN MUSHROOM SAUCE

Steps:

• To make tomato sauce, melt 1 tbsp of the butter in a medium saucepan.
• Cook onion and garlc until tender.
• Add tomato sauce and bring to a boil.
• Reduce heat; cover and simmer for 10 minutes.
• To make Parmesan/mushroom sauce, melt remaining 2 tbsp butter in a large saucepan.
• Cook mushrooms and green onions until tender and liquid has evaporated.
• Blend in flour.
• Gradually stir in milk.
• Cook and stir over medium heat until mixture comes to a boil and thickens.
• Remove from heat, stir in Parmesan cheese, salt and pepper.
• Cover and keep warm.
• Cook tortellini according to package directions.
• Drain.
• Stir into Parmesan/mushroom sauce.
• Pour tomato sauce into a 2L (2QT) shallow baking dish.
• Spoon tortellini mixture over tomato sauce.
• Sprinkle with mozzarella cheese.
• Broil until cheese is melted and golden.

ABSOLUTELY FABULOUS PORTOBELLO MUSHROOM TORTELLINI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.
• In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.
• Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.
• Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.

TORTELLINI WITH CREAMY MUSHROOM SAUCE

Steps:

• Cook the pasta until al dente, drain and return to the pan to keep warm.
• Meanwhile, heat the oil, add the mushrooms, and cook for 5 minutes.
• Add garlic and cook for 1 minute.
• Stir in the wine, and cook for another 5 minutes, or untill the liquid has reduced by half.
• Add cream, nutmeg and parsley and stir to combine.
• Cook for another 3-5 minutes, until the sauce has thickened slightly.
• Season with salt and pepper.
• Place tortellini on serving plates, spoon the sauce over and sprinkle with Parmesan
• Enjoy!

CHEESE TORTELLINI WITH MUSHROOMS

Steps:

• Thinly sliced mushrooms.
• Heat olive oil in a large pan over medium heat. Add garlic, shallots & salt. Cook 1-2 minutes.
• Add mushrooms, cook 3-4 minutes until softened. Pour in wine and bring to a boil.
• Add cooked pasta. Lift from bottom of pan, mix for about 4 minutes until well mixed and hot. Add basil and 1/2 of the cheese. Toss briefly.
• Turn into serving bowl. Garnish with remaining cheese and ground pepper.