Cheese tortellini with porcini pecorino sauce

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
30g dried porcini mushrooms
240ml hot water
500g cheese tortellini
1 tbsp olive oil
1/4 cup chopped shallots
3 cloves garlic, minced
1 tsp dried oregano
2 bay leaves
120ml double cream
1/4 cup grated Pecorino Romano or Parmesan cheese
2 tbsps chopped fresh parsley leaves
1) Soak the dried mushrooms in hot water for 15 minutes. Strain the mushrooms through a sieve, reserving the liquid.

2) While the mushrooms are soaking, cook the tortellini according to the package directions.

3) While the tortellini is cooking, heat the oil in a large skillet over medium-high heat. Add the shallots and garlic and cook for 3 minutes, stirring with a spoon until soft. Add the oregano and bay leaves and cook for 1 minute, until fragrant. Add the porcini mushrooms and reserved mushroom soaking liquid and bring to a simmer, for 5 minutes.

4) Reduce the heat to medium, add the double cream and simmer for 2 minutes to heat through. Remove the bay leaves with some tongs, add the tortellini to the sauce and cook for 1 minute, to heat through. Remove from the heat and stir in the cheese and parsley. Serve immediately.

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