Portobello and Porcini Broth

  0.0 – 0 reviews  • Appetizer
Level: Easy
Total: 1 hr
Active: 35 min
Yield: 7 servings

Ingredients

  1. 3 tablespoons extra-virgin olive oil
  2. 1 large carrot, chopped
  3. 1 stalk celery, chopped
  4. 1 onion, chopped
  5. 4 large portobello mushroom caps, chopped
  6. 5 sprigs thyme
  7. 5 sprigs parsley
  8. 1/4 cup dry Marsala wine
  9. 3/4 cup dried porcini mushrooms, rinsed
  10. 1 teaspoon black peppercorns
  11. Kosher salt
  12. 16 ounces mushroom or cheese tortelloni
  13. Shredded parmesan cheese, for topping

Instructions

  1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the carrot, celery and onion; cook, stirring occasionally, until just golden, about 5 minutes. Add the remaining 1 tablespoon olive oil, the portobellos and herbs; cook, stirring, until the mushrooms release their juices, about 4 minutes. Increase the heat to high; cook until the mushrooms brown, 2 to 3 minutes.
  2. Add the wine and cook to reduce, about 1 minute. Add the porcini, peppercorns, 1 1/2 teaspoons salt and 12 cups water. Bring to a simmer over medium heat and cook until reduced by about one-third, 25 to 30 minutes.
  3. Meanwhile, cook the tortelloni as the label directs. Drain; skewer on toothpicks.
  4. Strain the broth through a fine-mesh sieve, pressing on the solids. Skim any excess fat from the surface. Season with salt. Serve with the tortelloni and sprinkle with parmesan.

Nutrition Facts

Serving Size 1 of 7 servings
Calories 7
Total Fat 0 g
Saturated Fat 0 g
Carbohydrates 1 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g
Cholesterol 0 mg
Sodium 13 mg

 

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