Mushroom Tortelloni Recipe

Mushroom Tortelloni Preparation Directions

1. 1

   Prepare the Porcini Cream

   Soak the dried porcini mushrooms in warm water for about 20 minutes. Drain and finely chop. In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the chopped porcini mushrooms and cook for 2-3 minutes. Pour in the heavy cream and simmer for 5-7 minutes until slightly thickened. Season with salt and pepper to taste. Set aside.

2. 2

   Cook the Mushrooms

   In a large skillet, heat truffle oil over medium-high heat. Add the seasonal mushrooms and sauté until golden brown and tender, about 5-7 minutes. Season with salt and pepper. Set aside.

3. 3

   Cook the Tortelloni

   Bring a large pot of salted water to a boil. Add the tortelloni and cook according to package instructions until al dente. Drain and reserve a bit of the cooking water.

4. 4

   Combine and Serve

   In the skillet with the sautéed mushrooms, add the cooked tortelloni and porcini cream. Toss gently to combine, adding a splash of reserved pasta water if needed for creaminess. Serve hot, garnished with shaved parmigiano reggiano.