Pansotti with Mushroom Sauce (Pansotti ai Funghi).
Hello everybody, it's Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, pansotti with mushroom sauce (pansotti ai funghi). One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Pansotti with Mushroom Sauce (Pansotti ai Funghi) is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It's easy, it is fast, it tastes delicious. They're nice and they look wonderful. Pansotti with Mushroom Sauce (Pansotti ai Funghi) is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have pansotti with mushroom sauce (pansotti ai funghi) using 10 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Pansotti with Mushroom Sauce (Pansotti ai Funghi):
- {Take 0.75 ounce of dry wild mushrooms (a little more than 3/4 cup).
- {Make ready 2 tablespoons of extra virgin olive oil.
- {Get 2 of garlic cloves.
- {Make ready A few of slices of onion.
- {Take 1/2 cup of cream.
- {Prepare 1/2 cup of chicken stock.
- {Get of Salt.
- {Prepare 1 pound of fresh pansotti, tortellini or ravioli.
- {Prepare 1/4 cup of Parmesan cheese plus more for serving.
- {Get of Ground black pepper.
Steps to make Pansotti with Mushroom Sauce (Pansotti ai Funghi):
- Place dry mushrooms in a tall bowl or 2-cup measuring cup with 1 cup of warm water. Cover and let mushrooms hydrate for at least 20 minutes. Pull mushrooms from the water trying not to disturb the sediments in the bottom, squeezing as much liquid as possible. Reserve liquid..
- Place a large pot with lightly salted water over high heat and bring to a boil..
- Meanwhile chop mushrooms. Set aside..
- Peel garlic, slice in half, discard germ, if present, and thinly slice garlic halves..
- Slice a side of an onion and separate the layers..
- Pour oil in a large frying pan over medium-low heat. Sauté garlic and onion slowly to infuse oil with the flavors for 10 minutes. Don’t burn them..
- Remove garlic and onion (eat them, or discard). Add mushrooms to the infused oil. Sauté at medium temperature for 4 minutes..
- Add cream, stock, a dash of salt and 1/2 cup of the mushroom water (without the sediments on the bottom). Simmer for 10 minutes..
- When salted water boils, add tortellini. As soon as the come to the surface, transfer them to the mushroom sauce to finish cooking for 2 minutes. Remove from heat..
- Add 1/4 cup Parmesan cheese and ground black pepper to taste. Combine..
- Serve with more Parmesan cheese..
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