PORCINI TORTELLINI RECIPES
TORTELLINI WITH PORCINI MUSHROOM SAUCE RECIPE RECIPE ...
Looking for a pasta recipe with impressive flavor and which has practically no prep involved? You've come to the right place.
Provided by The Bon Appétit Test Kitchen
Total Time 20 minutes
Cook Time 20 minutes
Yield 4–6 servings
Number Of Ingredients 7
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 RECIPE | BON APPÉTIT
Tortellini with Porcini Mushroom Sauce Recipe
Provided by Tom Schierlitz
Total Time 20 minutes
Prep Time 20 minutes
Yield 4 to 6 Servings
Number Of Ingredients 7
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; sauté 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.
- *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
More about "porcini tortellini recipes"
TORTELLINI WITH PORCINI MUSHROOM SAUCE - BIGOVEN
"rich"
From bigoven.com
Reviews 0
Total Time 20 minutes
Cuisine italian
Calories 307 calories per serving
From bigoven.com
Reviews 0
Total Time 20 minutes
Cuisine italian
Calories 307 calories per serving
- "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; sauté 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."
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MUSHROOM TORTELLINI IN MUSHROOM BROTH RECIPE | EPICURIOUS
For more information about forming tortellini, see [Wrapped Around Your Little Finger](http://eat.epicurious.com/gourmet/kitchen_notebook/index.ssf?/gourmet/kitchen_notebook/tortellini.html).
Active time: 3 hr Start to finish: 3 1/2 hr
From epicurious.com
Reviews 3.5
Total Time 3 1/2 hr
From epicurious.com
Reviews 3.5
Total Time 3 1/2 hr
- Ladle broth with 8 to 10 tortellini per person into bowls and serve remaining piece of Parmigiano-Reggiano on the side for grating.
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TORTELLINI WITH TOMATO-CREAM SAUCE RECIPE: HOW TO MAKE IT
This tortellini with tomato cream sauce is mouthwatering. Put spinach, tomatoes and other pantry staples to use in this warm and satisfying dish. —Barbra Stanger, West Jordan, Utah
From tasteofhome.com
Reviews 4.9
Total Time 25 minutes
Category Dinner
Cuisine Europe, Italian
Calories 459 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 25 minutes
Category Dinner
Cuisine Europe, Italian
Calories 459 calories per serving
- Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes. , Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired.
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TORTELLINI WITH MUSHROOM SAUCE RECIPE | MARTHA STEWART
It's easy to turn these little twists of frozen-cheese-filled pasta into a meal.
From marthastewart.com
Reviews 3.2
Total Time 25 minutes
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From marthastewart.com
Reviews 3.2
Total Time 25 minutes
Category Pasta and Grains
- 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.
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FRESH MUSHROOM TORTELLINI RECIPE | DELICIOUS. MAGAZINE
Making fresh pasta is a labour of love, but this fresh tortellini recipe is so worth the effort. Made with a classic mushroom filling and a buttery sage sauce – it’s a dish that sums up autumn and is perfect for a dinner party with friends.
From deliciousmagazine.co.uk
Reviews 5
Total Time 0 minutes
Cuisine Italian recipes
Calories 797kcals per serving
From deliciousmagazine.co.uk
Reviews 5
Total Time 0 minutes
Cuisine Italian recipes
Calories 797kcals per serving
- For the sauce, heat a large frying pan over a medium heat. Add the butter and let it melt, then turn up the heat and add the cooked tortellini along with the sage leaves. Sizzle for 2-3 minutes until the butter starts to turn golden. Toss everything to coat and season to taste, then spoon into serving bowls and enjoy with plenty of freshly grated parmesan.
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This comforting and deeply flavorful soup comes together quite effortlessly. The broth is thick and tomatoey with hints of fragrant herbs and spices.
From onegreenplanet.org
Cuisine NO info
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From onegreenplanet.org
Cuisine NO info
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Jan 28, 1996 · Heat the olive oil in a saucepan. When hot add chopped soaked Porcini and sauté 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.
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From recipeland.com
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From foodnetwork.co.uk
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MASTER CHEF TORTELLINI IN PORCINI BROTH RECIPE
Heat the olive oil in a saucepan. When hot add chopped soaked Porcini and sauté 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 ...
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CHEESE TORTELLINI WITH PORCINI PECORINO SAUCE
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From foodnetwork.co.uk
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