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Culinary Escape to Spain
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Tortellini with Mushrooms and Tomato

Source: Gatherings & Celebrations
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Active Time:  30 Minutes
Total Time:  40 Minutes
  Makes 2 servings
2  quarts water
1/4  ounce dried porcini mushrooms
12  ounces ripe plum tomatoes
2  tablespoons olive oil
2  ounces button mushrooms, sliced
1/8  teaspoon crushed red pepper flakes
8  ounces tortellini (meat or cheese)
1  tablespoon minced fresh italian parsley
Bring large pot of water to boil. Combine 1/3 cup boiling water and porcini mushrooms in small bowl. Let stand until mushrooms soften, about 10 minutes. Remove mushrooms from soaking liquid. Squeeze any excess liquid from mushroom into remaining soaking liquid. Reserve liquid. Finely chop mushrooms.

To peel the tomatoes, make small x with tip of a knife in the bottom side of the tomatoes. Plunge tomatoes into boiling water for 30 seconds. Transfer tomatoes to bowl of ice water. Gently peel back skin from tomatoes. Cut tomatoes in half and squeeze out the seeds if the tomatoes are really juicy, strain the seeds and save the juice to add to the sauce. Dice the tomatoes.

Heat oil in a medium skillet set over high heat. Add button mushrooms and sauté until tender and brown, about 4 minutes. Add chopped porcini mushrooms and 3 tablespoons reserved soaking liquid. Cook until liquid is almost evaporated, about 4 minutes. Add tomatoes and red pepper flakes. Simmer to blend flavors, about 5 minutes.

Meanwhile, add salt to boiling water. Add tortellini to boiling salted water and cook until tender but not mushy. Drain tortellini and add them to the sauce. Toss with minced parsley. Season to taste with salt and pepper. Transfer to warm bowls and serve.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Makes 2 servings
Calories: 386
Fat. Total: 23g
Fiber: 3g
Carbohydrates, Total: 29g
Sodium: 280mg
% Cal. from Fat: 54%
Cholesterol: 143mg
Protein: 17g
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