Wild tortelloni with mushroom cream sauce

Name: Wild tortelloni with mushroom cream sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 10 g dried porcini; 2 Shallots; 400 g Mushrooms; 250 g cherry tomatoes; 2-3 stem(s) Thyme; 3-4 Tbsp Olive oil; 25 g Flour; 100 ml Vegetable broth (instant); 150 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 pinch Sugar; 2 TABLESPOONS Brandy; 2 (250 g each) Bag of wild tortelloni; 1/2 bunch Chives; 7-10 Tbsp Chives and thyme

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

10 g dried porcini
2 Shallots
400 g Mushrooms
250 g cherry tomatoes
2-3 stem(s) Thyme
3-4 Tbsp Olive oil
25 g Flour
100 ml Vegetable broth (instant)
150 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 pinch Sugar
2 TABLESPOONS Brandy
2 (250 g each) Bag of wild tortelloni
1/2 bunch Chives
7-10 Tbsp Chives and thyme

Directions

1
Pour 300 ml of boiling water over porcini. Leave to stand for about 30 minutes. In the meantime peel and finely dice the shallots. Clean, clean and halve the mushrooms. Wash the tomatoes and cut some in half. Wash thyme, dab dry and pluck the leaves from the stalks.
2
Pour the porcini mushrooms into a sieve and collect the porcini water. Chop the porcini finely. Heat the oil in a pan, sauté the tomatoes briefly and remove from the pan. Add the mushrooms to the frying fat and fry well while turning. Add shallots, thyme and porcini mushrooms and fry briefly. Dust with flour, sweat and gradually deglaze with mushroom water, broth and cream, stirring continuously. Bring to the boil and simmer at low heat for about 5 minutes. After 3-4 minutes add the tomatoes. Season to taste with salt, pepper, sugar and brandy. In the meantime, put the tortelloni in plenty of boiling salted water and let it simmer for about 2 minutes. Meanwhile wash the chives, dab dry and cut into small rolls. Pour the tortelloni into a sieve, quench briefly and drain.
3
Bring to the boil and simmer at low heat for about 5 minutes. After 3-4 minutes add the tomatoes. Season to taste with salt, pepper, sugar and brandy. In the meantime, put the tortelloni in plenty of boiling salted water and let it simmer for about 2 minutes. Meanwhile wash the chives, dab dry and cut into small rolls. Pour the tortelloni into a sieve, quench briefly and drain. Add the tortelloni to the sauce. Arrange on 4 plates, sprinkle with chives and serve garnished with chives and thyme