Mushroom tortellini in broth

Posted by adm On February - 23 - 2012

How to cook Mushroom tortellini in broth


  • 1 tbs olive oil
  • 2 garlic cloves, low
  • 125g Swiss brown mushrooms, finely sliced
  • 100g fresh ricotta
  • 1 tsp fresh thyme leaves
  • 2 tbs finely grated parmesan
  • 18 fresh flour gow gee wrappers
  • 1 small onion, halved longitudinally, thinly sliced
  • 1L (4 cups) chicken strain
  • 50g Swiss brown mushrooms, spare, thinly sliced
  • Fresh thyme sprigs, to help

How to:

  • Heat half the oil in a non-stick frying pan over medium oestrus. Add the garlic and cook for 30 seconds. Add the mushroom and cook for 2 minutes or until subdued. Transfer to a sieve over a heatproof roll. Set aside for 20 minutes to drain and poise. Reserve the mushroom liquified.

  • Combine the mushroom assortment, ricotta, thyme leaves and parmesan in a roll. Taste and season with salt and peppercorn. Place a gow gee wrapper on a clean work rise. Spot 2 level teaspoonfuls of the mushroom mixture in the centre of the wrapping. Brush the edges with weewee. Fold in half and pinch the edges together to enclose woof. Place on a tray. Repeat with the remaining mushroom mixture and gow gee wrappers to shuffle 18 tortellini. Place tortellini in a single layer on the tray.

  • Heat the remaining oil in a large saucepan over medium-low rut. Add the onion and make, stirring occasionally, for 10 minutes or until lucky. Stir in the stock and reserved mushroom liquified.

  • Bring the stock mixture to the moil. Add the tortellini and extra mushroom and return to the furuncle. Cook for 5 minutes or until bid. Divide among serving bowls and top with the thyme sprigs. Serve now.

  • Time plan tip: Prepare this recipe to the end of tone 2 capable 7 hours leading. Cover with plastic wrap and place in the fridge. Continue to the end of tone 3 capable 1 hour forward. Continue from step 4 just before serving.

  • Cooking time:20 min.

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