Reviews (1) Add Rating & Review Martha Stewart Member Rating: Unrated 05/03/2014 This is a fantastic company entree! I made the following changes and am making it again next week. I used beef broth, thyme instead of tarragon, half the butter amount, oyster instead of chanterelle mushrooms. I garnished with a little bacon and a fried morel and a little asiago cheese. Very easy and savory.
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Gallery Tortelloni with Morels and Chanterelles Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1/4 cup extra-virgin olive oil 8 tablespoons (1 stick) unsalted butter 1/2 cup finely chopped shallots 1 pound morel mushrooms, washed 1 pound chanterelle mushrooms, cut lengthwise 1/4 cup Madeira wine 2 cups Homemade Chicken Stock, or low-sodium canned 2 teaspoons coarse salt, plus more for pasta water 1/2 teaspoon freshly ground pepper 1 tablespoon chopped fresh tarragon, plus more for garnish 1/2 cup heavy cream 1 recipe Cheese Tortelloni 3 ounces freshly grated Parmesan cheese
Cook’s Notes Three ounces dried morel mushrooms can be substituted for fresh. Set in boiling water, and let rest for a half hour; drain and use.
Gallery Tortelloni with Morels and Chanterelles
Recipe Summary Servings: 6
Gallery
Tortelloni with Morels and Chanterelles
Tortelloni with Morels and Chanterelles
Tortelloni with Morels and Chanterelles
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1/4 cup extra-virgin olive oil 8 tablespoons (1 stick) unsalted butter 1/2 cup finely chopped shallots 1 pound morel mushrooms, washed 1 pound chanterelle mushrooms, cut lengthwise 1/4 cup Madeira wine 2 cups Homemade Chicken Stock, or low-sodium canned 2 teaspoons coarse salt, plus more for pasta water 1/2 teaspoon freshly ground pepper 1 tablespoon chopped fresh tarragon, plus more for garnish 1/2 cup heavy cream 1 recipe Cheese Tortelloni 3 ounces freshly grated Parmesan cheese
Directions
In a medium skillet, heat oil and 4 tablespoons butter over medium heat. Add shallots, and saute until translucent, about 4 minutes.
Add morels and chanterelles, and saute until liquid is released and evaporated and they are tender, 10 to 12 minutes. Add Madeira; scrape up any bits on bottom with a wooden spoon. Add stock, salt, and pepper; simmer until reduced by one fourth, about 5 minutes.
Stir in tarragon and cream; simmer until slightly thickened. Reduce heat to low. Add remaining 4 tablespoons butter; stir. Meanwhile, bring a large pot of water to a boil; add salt. Add tortelloni in batches of 12; cook until al dente, about 5 minutes, and remove with a slotted spoon. Divide tortelloni among bowls; spoon sauce over them. Garnish with Parmesan and tarragon; serve.
Cook’s Notes Three ounces dried morel mushrooms can be substituted for fresh. Set in boiling water, and let rest for a half hour; drain and use.
Cook’s Notes
Three ounces dried morel mushrooms can be substituted for fresh. Set in boiling water, and let rest for a half hour; drain and use.
Reviews (1)
Add Rating & Review
Martha Stewart Member Rating: Unrated 05/03/2014 This is a fantastic company entree! I made the following changes and am making it again next week. I used beef broth, thyme instead of tarragon, half the butter amount, oyster instead of chanterelle mushrooms. I garnished with a little bacon and a fried morel and a little asiago cheese. Very easy and savory.
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 05/03/2014 This is a fantastic company entree! I made the following changes and am making it again next week. I used beef broth, thyme instead of tarragon, half the butter amount, oyster instead of chanterelle mushrooms. I garnished with a little bacon and a fried morel and a little asiago cheese. Very easy and savory.
Martha Stewart Member
Rating: Unrated 05/03/2014
This is a fantastic company entree! I made the following changes and am making it again next week. I used beef broth, thyme instead of tarragon, half the butter amount, oyster instead of chanterelle mushrooms. I garnished with a little bacon and a fried morel and a little asiago cheese. Very easy and savory.
Rating: Unrated
All Reviews for Tortelloni with Morels and Chanterelles
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Tortelloni with Morels and Chanterelles
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
