Mushroom & Mascarpone Tortelloni in mushroom broth with Parmigiano Reggiano shavings and herbs
INGREDIENTS
- 1 pack Rana Mushroom & Mascarpone Tortelloni
- 200 gr champignon mushrooms sliced
- 30 gr dried porcini mushrooms rinsed
- 8 cardoncelli mushrooms quartered
- 1 onion sliced
- 2 garlic cloves crushed
- 1,2 l water
- 2 tbsp soy sauce
- 2 bay leaves
- 30 gr Parmigiano Reggiano shavings
- Thyme sprigs
- Extra virgin olive oil
- Salt and pepper to taste
METHOD
Put the champignon mushrooms, the dried mushrooms, the onion, 1 garlic clove, and the herbs in a saucepan, season with salt and pepper to taste and bring to the boil.
Simmer gently for 30 minutes, let rest for 10 minutes, drain and put back into a saucepan. Add soy sauce to taste.
Heat two tbsp of oil and the remaining garlic clove in a frying pan, then sauté the cardoncelli mushrooms until golden and softened.
Discard the garlic and divide mushrooms into 4 bowls. Cook the Tortelloni in hot salted water according to package instructions, drain and divide into the 4 bowls. Heat the broth and pour over the Tortelloni and mushrooms. Sprinkle with Parmigiano Reggiano shavings, garnish with thyme and serve.
Simmer gently for 30 minutes, let rest for 10 minutes, drain and put back into a saucepan. Add soy sauce to taste.
Heat two tbsp of oil and the remaining garlic clove in a frying pan, then sauté the cardoncelli mushrooms until golden and softened.
Discard the garlic and divide mushrooms into 4 bowls. Cook the Tortelloni in hot salted water according to package instructions, drain and divide into the 4 bowls. Heat the broth and pour over the Tortelloni and mushrooms. Sprinkle with Parmigiano Reggiano shavings, garnish with thyme and serve.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Mushroom & Mascarpone Tortelloni
- 200 gr champignon mushrooms sliced
- 30 gr dried porcini mushrooms rinsed
- 8 cardoncelli mushrooms quartered
- 1 onion sliced
- 2 garlic cloves crushed
- 1,2 l water
- 2 tbsp soy sauce
- 2 bay leaves
- 30 gr Parmigiano Reggiano shavings
- - Thyme sprigs
- - Extra virgin olive oil
- - Salt and pepper to taste
METHOD
Put the champignon mushrooms, the dried mushrooms, the onion, 1 garlic clove, and the herbs in a saucepan, season with salt and pepper to taste and bring to the boil.
Simmer gently for 30 minutes, let rest for 10 minutes, drain and put back into a saucepan. Add soy sauce to taste.
Heat two tbsp of oil and the remaining garlic clove in a frying pan, then sauté the cardoncelli mushrooms until golden and softened.
Discard the garlic and divide mushrooms into 4 bowls. Cook the Tortelloni in hot salted water according to package instructions, drain and divide into the 4 bowls. Heat the broth and pour over the Tortelloni and mushrooms. Sprinkle with Parmigiano Reggiano shavings, garnish with thyme and serve.
Simmer gently for 30 minutes, let rest for 10 minutes, drain and put back into a saucepan. Add soy sauce to taste.
Heat two tbsp of oil and the remaining garlic clove in a frying pan, then sauté the cardoncelli mushrooms until golden and softened.
Discard the garlic and divide mushrooms into 4 bowls. Cook the Tortelloni in hot salted water according to package instructions, drain and divide into the 4 bowls. Heat the broth and pour over the Tortelloni and mushrooms. Sprinkle with Parmigiano Reggiano shavings, garnish with thyme and serve.
