Title: Tortellini in Porcini Broth
Categories: None
Yield: 1 Servings

1 oz Dried Porcini or Polish
-mushrooms
2 c Warm water
1 ts Olive oil
4 oz Mixed wild and domestic
-mushrooms; trimmed and cut
-into thin slices
2 c Chicken broth
1 c Tortellini; stuffed with
-Porcini or plain cheese
Salt and freshly ground
-black pepper
Fresh finely cut chives for
-garnish

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.

Yield: 2 main course servings
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6745

Posted to MC-Recipe Digest V1 #272

Date: Thu, 31 Oct 1996 17:51:46 -0500

From: Gail Shermeyer <4paws@netrax.net>