Pansotti with Mushroom Sauce (Pansotti ai Funghi).
Hello everybody, I hope you're having an incredible day today. Today, we're going to prepare a special dish, pansotti with mushroom sauce (pansotti ai funghi). One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
Pansotti with Mushroom Sauce (Pansotti ai Funghi) is one of the most well liked of recent trending meals in the world. It's enjoyed by millions daily. It is easy, it's fast, it tastes delicious. They are nice and they look fantastic. Pansotti with Mushroom Sauce (Pansotti ai Funghi) is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook pansotti with mushroom sauce (pansotti ai funghi) using 10 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Pansotti with Mushroom Sauce (Pansotti ai Funghi):
- {Make ready of dry wild mushrooms (a little more than 3/4 cup).
- {Get of extra virgin olive oil.
- {Take of garlic cloves.
- {Take of slices of onion.
- {Take of cream.
- {Prepare of chicken stock.
- {Take of Salt.
- {Prepare of fresh pansotti, tortellini or ravioli.
- {Make ready 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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