Tortellini with Porcini Mushroom Sauce
(Tortellini con Salsa di Funghi Porcini)
Ingredients:
1 ounce dried Porcini mushrooms
Two 8-ounce packages dried three-cheese tortellini
2 tablespoons (1/4 stick) butter
1 cup sliced shallots
4 teaspoons chopped fresh thyme, divided
1/2 cup whipping cream
3/4 cup freshly grated Parmigiano cheese, divided
Directions:
Place porcini mushrooms in 2-cup measuring cup; add enough hot water to measure 2 cups. Let stand until mushrooms are soft, about 20 minutes.
Drain mushrooms, reserving soaking liquid.
Coarsely chop porcini mushrooms.
Cook tortellini in large pot of boiling salted water until 'al dente', stirring occasionally.
Meanwhile, melt butter in large skillet over medium-high heat.
Add shallots; saute until golden and tender, about 4 minutes.
Add mushrooms and 3 teaspoons thyme; saute 2 minutes.
Stir in 1 cup mushroom soaking liquid and cream; boil until thickened to light sauce consistency, about 3 minutes.
Season to taste with salt and pepper.
Drain tortellini; return to same pot.
Add mushroom mixture and toss to coat.
Stir in 1/2 cup cheese.
Season with salt and pepper.
Transfer tortellini to bowl; sprinkle with 1/4 cup cheese and 1 teaspoon thyme. Makes 4 to 6 servings.