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 Porci ni 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-bleac hed 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 mushr ooms 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 torte llini and cook, uncovered for 5 minutes or until tender. Season to taste with salt and pepper a nd portion out; garnish with chives.
NOTE – to soak mushrooms in advance; cover 2 ounces of dried mushrooms with 1 q uart of water; set in refrigerator overnight or for longer; remove soaked mushrooms and soaking liquid as needed.