Fresh Wild Mushroom Tortellini
From luisascatering 15 years agoIngredients
- 2 recipes of my fresh pasta (link posted below) shopping list
- 2 cups mixed mushrooms (I used cremini, shitake and hedgehog---use any kind you like) shopping list
- 1 tbsp butter shopping list
- 1 shallot finely diced shopping list
- 1/4 cup heavy cream shopping list
- 2-3 sprigs thyme leaves removed and chopped shopping list
- 2 tbsp white wine shopping list
- 1/4 cup grated Parmesan (plus more to garnish) shopping list
- sea salt and fresh ground black pepper, to taste shopping list
- olive oil shopping list
- White truffle oil, optional shopping list
- link for pasta: class="recipe" href="http://www.grouprecipes.com/89506/fresh-semolina-pasta.html">Fresh Semolina Pasta shopping list
How to make it
- Finely dice the shallots and add them to a warm pan of melted butter (medium to medium high heat.) While the shallots are cooking, dice up the mushrooms and add them to the shallots. Let everything cook for a minute or two then add in the wine.
- Let that mixture cook and reduce for a minute then add in the cream and thyme. Reduce until the mixture is thick and then remove from heat.
- Once removed from heat add in the parmesan, and then season to taste.
- Cut the pasta into circles using a small biscuit cutter. Take a pasta round and dip your finger in water and run along half of the circle (this helps make a good seal). Place about ½ a teaspoon (very little so be careful to not overfill because it becomes a mess) of filling in the middle.
- Shape pasta (see how to here: http://palachinka.blogspot.com/2009/01/pasta-shaping-tutorial-tortellini.html
- Lightly sprinkle with semolina flour and cover on tray until ready to boil. Boil in unsalted water, 2-3 minutes. Drain.
- Put those cuties on a serving plate and sprinkle with parmesan, drizzle of olive oil, and a slight drizzle of truffle oil OR toss them in garlic butter and some fresh parsely, top with parmesan :-)
The Rating
Reviewed by 3 people-
This filling is a tie for my favorites the other being butternut squash, so what I usually end up doing is making some of both. That white truffle oil is a wonderful touch.
I love the addition of the tutorial it makes for a good refresher since ...moretrigger in loved it -
I love the mushroom filling here and the pasta looks awesome! Love the way you shaped these! 5 forks!
juels in Clayton loved it
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