Keep this dish evolving by incorporating different varieties of mushrooms. Add Porcini, Shiitake, and Oyster mushrooms year round. Update the recipe to include Morels in the spring and Chanterelles in the fall.
3 lbs Cheese Tortelloni
2 Tbsp. olive oil
2 large shallots, minced
3 cloves garlic, minced
8 oz seasonal wild mushrooms (porcini, shiitakes, and chanterelles), steamed and sliced
2 oz dried porcini mushrooms, soaked in warm water
¼ cup dry Marsala wine
2 cups chicken stock
1 tsp fresh thyme, minced
1 Tbsp. fresh parsley, minced
TT salt and pepper
In a medium sauce pan, heat olive oil over medium heat. Sauté shallots and garlic until soft, but not brown, about 2-3 minutes. Add sliced mushrooms. Add soaked porcini mushrooms. Cook for 10 minutes, until mushrooms have softened and liquid evaporated. Add Marsala and reduce until thickened. Add chicken stock and bring to a boil. Add in herbs. Reduce heat to a simmer until sauce has slightly thickened. Cook pasta according to directions. Mix together in sauce pan, then serve immediately.
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