Mushroom Tortellini in Mushroom Broth

Gluten Free
Health score
2%
Mushroom Tortellini in Mushroom Broth
300 min.
10
60kcal

Suggestions


If you're looking for a comforting dish that combines rich flavors and an elegant presentation, look no further than our Mushroom Tortellini in Mushroom Broth. This delightful recipe is not only gluten-free but also packed with earthy mushroom goodness, making it an enticing choice for vegetarians and meat lovers alike.

Imagine delicate, handmade tortellini filled with a savory mixture of fresh cremini, shiitake, and porcini mushrooms, all encased in a soft pasta shell that melts in your mouth. The tortellini are served in a fragrant broth made from a robust combination of beef broth, aromatic vegetables, and freshly picked herbs, creating a dish that warms both body and soul.

Perfect for a dinner party or a cozy night in, this dish serves ten people, making it ideal for gatherings with friends and family. Each bowl is a comforting embrace, offering tantalizing aromas and the joy of enjoying a thoughtfully prepared meal together. With a blend of sumptuous textures and flavors, this Mushroom Tortellini in Mushroom Broth can be your star side dish, antipasti, or starter, sure to impress your guests and leave them craving more.

So roll up your sleeves, unleash your culinary creativity, and treat yourself and your loved ones to this exquisite recipe that beautifully showcases the humble mushroom in a luxurious and memorable way.

Ingredients

  • cups beef broth 
  •  peppercorns black
  • rib rib piece celery (3- to 4-inch)
  • 0.5 lb cremini mushrooms fresh chopped
  • 1.5 cups porcini mushrooms dried
  • tablespoon flat-leaf parsley plus 2 flat-leaf parsley sprigs fresh finely chopped
  • leaf garnish: flat parsley leaves fresh
  • 10 servings pasta dough fresh at room temperature
  • 0.3 lb mushroom caps fresh chopped
  • teaspoons garlic minced
  • large leek 
  • piece parmigiano-reggiano with rind (at least 6 oz)
  • 0.8 teaspoon salt 
  •  thyme sprigs fresh
  • tablespoons butter unsalted
  • cups boiling-hot water 
  • cups water cold

Equipment

  • food processor
  • bowl
  • frying pan
  • baking sheet
  • paper towels
  • sauce pan
  • ladle
  • sieve
  • plastic wrap
  • cookie cutter
  • kitchen towels
  • cheesecloth
  • pasta machine

Directions

  1. Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes. Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Finely chop porcini.
  2. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl and reserve.
  3. Trim leek, reserving about 5 inches of green leaves, and rinse greens well. Halve rest of leek lengthwise, then rinse well under cold water and pat dry. Coarsely chop greens and finely chop white and pale green parts, reserving greens separately.
  4. Finely grate enough cheese to measure 1/4 cup, then cut off and reserve rind. Reserve remaining piece of cheese.
  5. Pulse cremini caps, shiitake caps, 1/3 cup chopped porcini, white and pale green parts of leek, garlic, and 1/2 teaspoon salt in a food processor until finely minced.
  6. Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook mushroom mixture, stirring constantly, until liquid mushrooms give off is evaporated and mushrooms are golden, about 10 minutes.
  7. Transfer to a bowl and cool completely. Stir in 1/4 cup grated cheese, 1 tablespoon parsley, and salt and pepper to taste.
  8. Tuck parsley and thyme sprigs into celery and tie together tightly with string to make a bouquet garni. Bring cold water, beef broth, bouquet garni, cracked peppercorns, cremini stems, shiitake stems, leek greens, remaining chopped porcini, porcini soaking liquid, cheese rind, and remaining 1/4 teaspoon salt to a simmer in a 3-quart heavy saucepan, stirring occasionally. Reduce heat and cook at a bare simmer, partially covered, 45 minutes.
  9. Pour broth through a large sieve lined with a double thickness of rinsed and squeezed cheesecloth (or dampened paper towels) into a large bowl, pressing on and discarding solids. Return broth to saucepan.
  10. Set smooth rollers of pasta maker at widest setting.
  11. Cut pasta dough into 4 pieces and keep 3 pieces covered. Flatten unwrapped piece of dough into a rectangle and feed through rollers. Fold rectangle in half and feed through rollers 8 more times, folding in half each time and dusting with flour as necessary to prevent sticking.
  12. Turn dial to next (narrower) setting and feed dough through without folding. Continue to feed dough through without folding, making space between rollers narrower each time, until narrowest setting is used. (
  13. Cut sheet of dough in half if it gets too long.)
  14. Cut out as many rounds as possible from sheet with cookie cutter (reserve trimmings for another use, such as chicken noodle soup).
  15. Transfer rounds in 1 layer to a lightly floured wax-paper-lined baking sheet and cover with plastic wrap.
  16. Working with 5 pasta rounds at a time, put 1/4 teaspoon filling in center of each round, keeping remaining rounds covered tightly with plastic wrap. Moisten edges of filling-topped rounds with a fingertip dipped in water and fold in half, letting bottom edge protrude slightly beyond top edge, then press top edge to bottom half to seal. Holding straight edge of half-moon against nail of your little finger, wrap half-moon around fingertip (which will cause curved edge to flip up), overlapping corners and pinching to seal.
  17. Transfer tortellini to a dry kitchen towel (not terry cloth).
  18. Roll out and cut remaining dough and make more tortellini in same manner, working with 1 piece at a time.
  19. Bring broth to a boil and season with salt and pepper.
  20. Add tortellini and cook at a strong simmer, stirring gently once or twice, until tender, 3 to 5 minutes.
  21. Ladle broth with 8 to 10 tortellini per person into bowls and serve remaining piece of Parmigiano-Reggiano on the side for grating.

Nutrition Facts

Calories60kcal
Protein16.26%
Fat40.49%
Carbs43.25%

Properties

Glycemic Index
29.4
Glycemic Load
0.59
Inflammation Score
-5
Nutrition Score
6.9365216338116%

Flavonoids

Apigenin
1.09mg
Luteolin
0.1mg
Kaempferol
0.25mg
Myricetin
0.1mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:59.95kcal
3%
Fat:2.93g
4.51%
Saturated Fat:1.66g
10.38%
Carbohydrates:7.04g
2.35%
Net Carbohydrates:5.87g
2.13%
Sugar:1.11g
1.24%
Cholesterol:6.09mg
2.03%
Sodium:549.83mg
23.91%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.65g
5.29%
Copper:0.39mg
19.3%
Vitamin B5:1.48mg
14.76%
Vitamin B3:2.72mg
13.61%
Selenium:9.44µg
13.48%
Vitamin B2:0.22mg
12.78%
Vitamin K:12.82µg
12.21%
Manganese:0.19mg
9.48%
Potassium:277.85mg
7.94%
Phosphorus:71.52mg
7.15%
Vitamin B6:0.14mg
6.93%
Folate:23.31µg
5.83%
Vitamin A:271.69IU
5.43%
Zinc:0.74mg
4.93%
Fiber:1.17g
4.67%
Magnesium:16.81mg
4.2%
Iron:0.67mg
3.74%
Vitamin B1:0.05mg
3.19%
Vitamin C:2.39mg
2.9%
Calcium:25.18mg
2.52%
Vitamin D:0.27µg
1.83%
Vitamin B12:0.1µg
1.6%
Vitamin E:0.16mg
1.06%
Source:Epicurious