Cheese Tortellini with Porcini Pecorino Sauce (Robin Miller) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 ounce dried porcini mushrooms |
1 cup hot water |
1 pound cheese tortellini |
1 tablespoon olive oil |
1/4 cup shallots, chopped |
3 cloves garlic, minced |
1 teaspoon dried oregano |
2 bay leaves |
1/2 cup heavy cream |
1/4 cup grated pecorino romano or parmesan |
2 tablespoons chopped fresh parsley leaves |
Directions:
1. Soak dried mushrooms in hot water for 15 minutes. Strain mushrooms through a sieve, reserving liquid. While the mushrooms are soaking, cook tortellini according to package directions.
2. While the tortellini is cooking, heat oil in a large skillet over medium-high heat. Add shallots and garlic and cook 3 minutes, stirring with spoon until soft. Add oregano and bay leaves and cook 1 minute, until fragrant. Add porcini mushrooms and reserved mushroom soaking liquid and bring to a simmer, for 5 minutes. Reduce heat to medium, add heavy cream and simmer 2 minutes to heat through. Remove bay leaves with tongs, add tortellini to the mushrooms and cook 1 minute, to heat through. Remove from heat and stir in cheese and parsley. Serve immediately.
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