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Tortellini with porcini mushroom cream sauce
Nb persons: 6
Yield:
Preparation time:
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| 1 1/2 cups | heavy cream |
| 1 ounce | dry porcini mushrooms |
| 2 lbs | tortellini |
| Salt to taste | |
| 3 tbs | clarified butter |
| vegetable oil, alternative | |
| 1 1/2 tbsp | minced garlic |
| 1 1/2 tbsp | chopped shallots |
| 3/4 cup | cremini mushrooms, sliced |
| 3/4 cup | shiitake mushrooms, sliced |
| 1/2 cup | grated Parmesan cheese |
| Pinch | white pepper |
In a small pot over very low heat, cook heavy cream until it is reduced by half. In another small pot, place dried porcini mushrooms and water to cover. Bring to a boil, then turn off heat and cover. Set aside until cold. In a food processor or blender, purée mushrooms in liquid. Stir cream, add mushroom puree and turn up flame. Make sure it does not boil over. Remove from heat.
Cook pasta in large pot of boiling salted water. Heat sauté pan over medium heat, and add clarified butter, garlic, and shallotts. Before they start to brown, add the sliced cremini and shiitake mushrooms, and saute for 3-5 minutes. Pour cream into sauté pan, and reduce heat. Stir pasta into cream mixture, add white pepper and Parmesean and serve
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