Canteen Cup Tuesday, Porcini Mushroom Tortellini and Mushroom Sauce
This week I use some easy to find ingredients to make a gourmet trail pasta meal. This one is vegetarian too. Hope you enjoy.
As always thank you Floridaboy Bushcraft and Survival and MTWoodsrunner for the whole CCT idea.
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How to Make Porcini Mushroom Soup : Great Italian Eats
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Mushroom Ravioli In Porcini Broth | Recipe Of The Week Brought To You By Coles | MKR Always Open
Looking for a dish to impress your dinner guests? Make this dreamy
Mushroom Ravioli in Porcini Broth tonight, thanks to Rob & Dave.
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Sausage and mushrooms sauce tortellini
Hello everybody,
I'm Megghy and today I propose sausage and mushrooms sauce tortellini an easy and quik recipe.
The original traditional Bolognese recipe involves cooking in broth.
HOW TO MAKE EGG PASTA:
HOW TO MAKE TORTELLINI: Coming soon
HOW TO MAKE BROTH: Coming soon
I propose this recipe more commonly called the boscaiola.
It can be prepared with cream and ham, cream and mushrooms, cream with ham and mushrooms, cream sausage ham mushrooms as per today's recipe.
INGREDIENTS
For 3 people
- 360 gr. of yellow and green or just yellow tortellini
- 3 large mushrooms or 6 small ones
- 100 gr. pork sausage
- 1 slice of Parma ham
- 125 ml. fresh unsweetened cream for whipping
- A few sprigs of sage and rosemary, salt to taste
- 10 gr. of butter
- extra virgin olive oil as required
- 3 heaped tablespoons of Parmesan cheese
ADVICE:
- Normally the tortellini for this dish are cooked in the same way in the meat broth but not having it available, I folded with water.
- This condiment is normally prepared with porcini mushrooms when it is in season.
- If you want to try porcini mushrooms and I highly recommend it but you are out of season you can try dry ones.
- Dried porcini mushrooms should be rehydrated by leaving them for half an hour in warm water; they must then be squeezed well and you can proceed with the execution of the recipe.
- The water that remains has a remarkable scent of porcini mushrooms, you can use it as long as you filter it well first to remove the soil residues left by the mushrooms.
- Egg pasta tends to absorb seasonings very quickly; if you notice that they dry out too much while you put them in the pan, add a little cooking water or other cream or whole milk.
METHOD:
- Clean the mushrooms from the earth and cut them finely.
- Remove the skin from the sausage and crumble coarsely, it will help you in cooking.
- In a pan over medium heat, melt butter and butter with a drizzle of oil.
- Now add sage, rosemary and sauté a few minutes.
- Add the sausage to the pan and mash it finely with the help of one
fork.
- When the sausage changes color (a few minutes) add the mushrooms, season with salt (pay attention to the salt because we have sausage and ham that are really tasty) and over high heat cook until the mushrooms release their water, this will help us create a light cream when we go to season the tortellini.
- Now add the cream and as soon as it boils again, turn off the heat, our sauce is ready.
- In the meantime, we can put a pot of water on the fire to cook the tortellini.
- While the water comes to a boil we can toast the raw ham.
- Break the ham slice into 6 parts with your hands.
- Put a pan on a high flame without butter and without oil.
- When the pan is hot, place the ham and let it roast a few minutes turning it often, it will become quite dry but very tasty, remove from the heat, let it cool and crumble the ham with your hands, it will break easily.
- Do not worry because inside the sauce it will not be so salty, for this reason I advised you to pay attention to the salt you add.
- The water to cook the tortellini boils, salt and sew the tortellini.
- We immediately mix the tortellini to prevent them from sticking to the bottom of the pot.
- After a few minutes you will see them rise to the surface, at this point remove them from the water and put them in the pan that you put back on low heat to let the sauce return to heat.
- Mix gently so as not to break the tortellini, now add the crumbled ham and mix.
- If you see them dry too much, add a little cooking water or other cream or milk.
- In an instant, a nice cream will form, add grated Parmigiano Reggiano, stir for a moment and our tortellini are ready.
A special thanks to my niece, for the subtitles and voice over in English.
I hope you like this recipe and if you have any questions feel free to write me in the comments.
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ENJOY YOUR MEAL!
#cookingwithmegghy #eggpastarecipe #italianrecipe
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