Behind the Recipes
Tortellini with Morels and Chanterelles by D'Artagnan
Makes 6 servings
INGREDIENTS:
1/4 cup extra-virgin olive oil
1 (3) oz. Black Truffle Butter
1/2 cup shallots, finely chopped
1 pound fresh Morels, washed
1 pound Chanterelles, cut lengthwise
1/4 cup Madeira wine
2 cups chicken stock
2 teaspoons coarse salt
1/2 teaspoons freshly ground pepper
1 tablespoons chopped fresh tarragon, plus more for garnish
1/2 cup heavy cream
3 boxes fresh black truffle tortellini
3 oz. freshly grated parmesan cheese
PREPARATION:
1. In a medium skillet, heat oil and 4 tablespoons butter over medium heat. Add shallots, and sauté until translucent, about 4 minutes.
2. Add morels and chanterelles, and sauté until liquid is released and evaporated, 10 to 12 minutes. Add Madeira; scrape up any bits on bottom with a wooden spoon. Add stock, salt, and pepper: simmer until reduced by one fourth, about 5 minutes.
3. Stir in tarragon and cream; simmer until slightly thickened. Reduce heat to low. Add remaining 4 tablespoons butter; stir.
4. Meanwhile, bring a large pot of water to a boil and add salt. Add tortellini cook until al dente, about 5 minutes, and remove with a slotted spoon.
5. Divide tortellini among bowls; spoon sauce over them. Garnish with Parmesan and tarragon; serve.
Recipe courtesy of D'Artagnan
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