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Tortelloni with two mushrooms
Three ounces dried morel mushrooms can be substituted for fresh. Set in boiling
water for 30 minutes; drain through 4 layers of cheese cloth, reserve the soaking
liquid and use the reconstituted mushrooms to replace equal portions of the chicken
stock with the reserved soaking liquid; for example, if you have 1/2 cup reserved
soaking liquid use it to replace 1/2 cup chicken stock

Ingredients
1/4 cup extra virgin olive oil
8 tablespoons butter
1/2 cup finely chopped shallots
1 pound morel mushrooms, washed
1 pound chanterelle mushrooms, cut lengthwise
1/4 cup Madeira wine
2 cups chicken stock
2 teaspoons House salt, plus 1/3 cup for cooking pasta
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh tarragon, plus more for garnish
1/2 cup heavy cream
Cheese Tortelloni
4 ounces freshly grated Parmesan cheese

Method
In a medium skillet, heat oil and 4 tablespoons butter over medium heat. Add shallots
and saute until translucent, about 4 minutes

Add morels and chanterelles, and saute until liquid is released and evaporated and
they are tender, 10 to 12 minutes. Add Madeira; scrape up any bits on bottom with a
wooden spoon. Add stock, soaking liquid, salt, and freshly ground black pepper;
simmer until reduced by one fourth, about 5 minutes

Stir in tarragon and cream; simmer until slightly thickened. Reduce heat to low. Add
remaining 4 tablespoons butter; stir

Meanwhile, bring a large pot of water to a boil. Slowly add the salt. Add tortelloni in
batches of 12; cook until al dente, about 5 minutes, and remove with a slotted spoon.
Divide tortelloni among bowls; spoon sauce over them. Garnish with Parmesan and
tarragon

Serve Tortelloni with two mushrooms immediately