Family friendly Main Italian

Tortellini with wild mushrooms

Name: Tortellini with wild mushrooms
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: /italian
Ingredients: 25g dried sliced porcini mushrooms; 50g unsalted butter; 2 tbs olive oil; 4 eschalots, finely chopped; 2 garlic cloves, finely chopped; 500g mixed mushrooms, (such as Swiss brown, pine and chestnut), sliced if large; 150ml thickened cream; 500g fresh cheese tortellini; 2/3 cup (50g) finely grated parmesan

2 ratings

20m

25m

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by Rick Stein

Chef, author, TV presenter

Oct 03, 2015

Rick Stein takes us to Italy with this delightful vegetarian pasta dish.

25g dried sliced porcini mushrooms
50g unsalted butter
2 tbs olive oil
4 eschalots, finely chopped
2 garlic cloves, finely chopped
500g mixed mushrooms, (such as Swiss brown, pine and chestnut), sliced if large
150ml thickened cream
500g fresh cheese tortellini
2/3 cup (50g) finely grated parmesan

Method

1.

Place dried porcini in a bowl with 150ml boiling water. Soak for 20 minutes, then drain, reserving soaking liquid.
2.

Melt butter and oil in a large frypan over medium heat. Cook eschalot and garlic, stirring, for 2-3 minutes until soft. Increase heat to high, add mixed mushrooms and porcini, then season and cook, stirring, for 2-3 minutes until tender. Add soaking liquid and cook for 2 minutes or until most of the liquid has evaporated. Reduce heat to medium, then add cream and cook for 2 minutes or until slightly reduced. Season.
3.

Meanwhile, cook pasta in boiling, salted water according to the packet instructions.
4.

Drain pasta, then add to sauce and toss well. Serve sprinkled with parmesan.