---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Tortellini In Porcini Broth
 Categories: 
      Yield: 1 servings
 
      1 oz Dried Porcini or Polish
           Mushrooms
      2 c  Warm water
      1 ts Olive oil
      4 oz Mixed wild and domestic
           Mushrooms -- trimmed and
           Cut
           Into thin slices
      2 c  Chicken broth
      1 c  Tortellini -- stuffed with
           Porcini or plain cheese
           Salt and freshly ground
           Black pepper
           Fresh finely cut chives for
           Garnish
 
  If you haven't soaked the Porcini in advance (see note
  below) set combine Porcini and water in a saucepan and
  bring to a simmer; let soak for 20 minutes or until
  tender. Drain soaked Porcini, rinse them to remove
  grit; and chop them. Strain the soaking liquid through
  non-bleached paper towel or cotton cheesecloth-lined
  sieve; reserve for later.
  
  Heat the olive oil in a saucepan. When hot add chopped
  soaked Porcini and saute for a few seconds. Add the
  fresh mushrooms, cover and cook over very low heat
  until mushrooms are tender (if they begin to stick to
  the bottom of the pan, add a few spoonfuls of mushroom
  soaking liquid). Add reserved Porcini liquid and broth
  and bring to a simmer; add tortellini and cook,
  uncovered for 5 minutes or until tender. Season to
  taste with salt and pepper and portion out; garnish
  with chives.
  
  NOTE - to soak mushrooms in advance; cover 2 ounces of
  dried mushrooms with 1 quart of water; set in
  refrigerator overnight or for longer; remove soaked
  mushrooms and soaking liquid as needed.
  
  Yield: 2 main course servings
  
  Recipe By     : COOKING MONDAY TO FRIDAY SHOW #MF6745
  
  From: Gail Shermeyer <4paws@netrax.Net>date: Thu, 31
  Oct 1996 17:51:46 -0500
 
-----