*  Exported from  MasterCook  *
 
                        TORTELLINI IN PORCINI BROTH
 
 Recipe By     : COOKING MONDAY TO FRIDAY SHOW #MF6745 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      ounce         dried Porcini or Polish mushrooms
    2      cups          warm water
    1      teaspoon      olive oil
    4      ounces        mixed wild and domestic mushrooms -- trimmed and cut
                         into thin slices
    2      cups          chicken broth
    1      cup           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 Porci
 ni 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-bleac
 hed 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 mushr
 ooms 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 torte
 llini and cook,
 uncovered for 5 minutes or until tender. Season to taste with salt and pepper a
 nd portion out;
 garnish with chives. 
 
 NOTE - to soak mushrooms in advance; cover 2 ounces of dried mushrooms with 1 q
 uart of
 water; set in refrigerator overnight or for longer; remove soaked mushrooms and
  soaking liquid as
 needed. 
 
 Yield: 2 main course servings 
 
 
 
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