Prep 25 mins
Cook 20 mins
From September 2008 Bon Appetit, DH and I thought this made for a nice lunch.
- 28.34 g dried porcini mushrooms
- 2 (453.59 g) package cheese tortellini (such as Barilla)
- 29.58 ml butter
- 236.59 ml sliced shallot
- 19.71 ml chopped fresh thyme, divided
- 118.29 ml whipping cream
- 177.44 ml freshly grated parmesan cheese, divided
- salt, to taste
- pepper, to taste
- 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.
Review is just for the sauce - Mr Grumpy objected to another pasta dish this week. I have learned that dried mushrooms work best when they are rehydrated for at least 4 hours, and preferably 8. I used a mixed mushroom blend, which included porcini, chantrelles, morels, and other mushrooms. I did add a splash of wine, since I had a glass at my elbow in the kitchen... This was delicious over veal patties. So don't limit your use of this sauce with just pasta.
I was so planning to really love this recipe and I'm sure that I would have except for the dried mushrooms. I had DH drive to town and hunt for them and he found just what was ask for except they were cremini's. Not being familiar with then I wanted to give them every chance to plump nicely. I simmered them for 2 mins, soaked then for 30 mins and they did come out soft and easy to chop. Unfortunately they never got past a very tough rubberiness in the mouth that someone much younger might have been able to chew but, old gaffers that we are, it was impossible. We ended up scrapping off all of the mushroom bits and eating the tortellini in the sauce that was left. I would try this again but not with dried cremini's, only with the porcini as ask for. Jenny, I'm so sorry.