Pasta with Mushroom Sauce (Pansotti ai Funghi)
My Tuscan brother-in-law made this simple dish for me once. He used tortellini. Any stuffed pasta will do. It has become one of my favorite ways to eat pasta.
#pasta #mushroom #pansotti #tortellini #ravioli #Italy #Tuscany #Florence #Firenze #Italian #funghi #dinner #supper #lunch #quick #easy #fast
Pasta with Mushroom Sauce (Pansotti ai Funghi)
My Tuscan brother-in-law made this simple dish for me once. He used tortellini. Any stuffed pasta will do. It has become one of my favorite ways to eat pasta.
#pasta #mushroom #pansotti #tortellini #ravioli #Italy #Tuscany #Florence #Firenze #Italian #funghi #dinner #supper #lunch #quick #easy #fast
Cooking Instructions
- 1
Place dry mushrooms in a tall bowl or 2-cup measuring cup with 1 cup of warm water. Cover and let mushrooms hydrate for at least 20 minutes. Pull mushrooms from the water trying not to disturb the sediments in the bottom, squeezing as much liquid as possible. Reserve liquid.
- 2
Place a large pot with lightly salted water over high heat and bring to a boil.
- 3
Meanwhile chop mushrooms. Set aside.
- 4
Peel garlic, slice in half, discard germ, if present, and thinly slice garlic halves.
- 5
Slice a side of an onion and separate the layers.
- 6
Pour oil in a large frying pan over medium-low heat. Sauté garlic and onion slowly to infuse oil with the flavors for 10 minutes. Don’t burn them.
- 7
Remove garlic and onion (eat them, or discard). Add mushrooms to the infused oil. Sauté at medium temperature for 4 minutes.
- 8
Add cream, stock, a dash of salt and 1/2 cup of the mushroom water (without the sediments on the bottom). Simmer for 10 minutes.
- 9
When salted water boils, add tortellini. As soon as the come to the surface, transfer them to the mushroom sauce to finish cooking for 2 minutes. Remove from heat.
- 10
Add 1/4 cup Parmesan cheese and ground black pepper to taste. Combine.
- 11
Serve with more Parmesan cheese.
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