*  Exported from  MasterCook  *
                      Tortellini In Porcini Broth (Mf)
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Pasta-pd
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      ounce         dried porcini or polish mushrooms
    2      cups          warm water
    1      teaspoon      olive oil
    4      ounces        mixed wild and domestic mushrooms
                         --trimmed and cut into thin slices
    2      cups          chicken broth
    1      cup           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 Copyright, 1997, TV FOOD NETWORK, G.P., All
 Rights Reserved
 Busted  by Gail Shermeyer <4paws@netrax.net> on 24, May, 1997
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