Best 3 Tortelloni With Morels And Chanterelles Recipes
Indulge in an exquisite culinary journey with our selection of tortelloni recipes, each a masterpiece that tantalizes the taste buds. From the earthy elegance of tortelloni with morels and chanterelles to the rich and flavorful tortelloni with pumpkin and ricotta, our curated collection promises a symphony of flavors that will transport you to a world of gastronomic delight. Embark on a culinary adventure with our expert guidance, and discover the secrets to crafting perfect tortelloni that will leave a lasting impression on your palate.
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17 WAYS TO COOK MOREL MUSHROOMS
These incredible morel mushroom recipes will make a mushroom lover out of anyone. They're super meaty, wonderfully filling, and totally satisfying.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious morel mushroom recipe in 30 minutes or less!
Nutrition Facts :
SAUTéED CHANTERELLES
Provided by Moira Hodgson
Categories easy, quick, weekday, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut the base of the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them carefully with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces; leave the smaller ones whole.
- Heat the butter in a frying pan. Add the chanterelles and saute for two to three minutes or until they start to become soft. Add the wine and when it has evaporated, add the chicken stock. Cook over high heat until it has almost evaporated. Season to taste with salt and pepper and sprinkle with parsley, thyme or chives.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 425 milligrams, Sugar 2 grams, TransFat 0 grams
CHANTERELLES ON TOAST
Mushrooms are like sponges full of water. When subjected to heat, they release their liquid, and after some of it evaporates, they will suck the rest back up. So in this recipe from the chef Hugh Acheson start by letting the chanterelles hit the hot oil, sizzle and then color a bit. Liquid will exude into the pan, partly evaporate and then return into the mushrooms. Once the pan is pretty much liquid-free, it's time to reintroduce flavorful liquids, which the mushrooms will also take up.
Provided by Tara Parker-Pope
Categories main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat your largest fry pan over medium-high heat, and when it is hot, add the olive oil. Once the olive oil is hot, add the chanterelles. Cook for 4 minutes without moving them around too much.
- Add the sherry vinegar and the lemon juice and cook down until fully reduced. Add the stock and reduce by half (you are not exactly reducing so much as hydrating the mushrooms). Add the rosemary, thyme, parsley and butter. Stir with a wooden spoon to incorporate the butter. Season with salt and pepper.
- Evenly spoon the chanterelles over the 4 pieces of toasted bread and garnish with shaved Parmesan.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 333 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
- Choose Fresh, High-Quality Ingredients: The quality of your ingredients will greatly impact the final dish. Look for fresh morels and chanterelles, and use high-quality olive oil and Parmigiano-Reggiano cheese.
- Properly Clean the Mushrooms: Morels and chanterelles can be quite dirty, so it's important to clean them properly before cooking. Use a soft brush to remove any dirt or debris, and then rinse them gently under cold water.
- Don't Overcook the Mushrooms: Morels and chanterelles are delicate mushrooms, so it's important not to overcook them. Cook them just until they are tender, about 2-3 minutes.
- Use a Good Quality Pasta: The type of pasta you use will also impact the final dish. Use a high-quality pasta that will hold its shape well when cooked.
- Make the Tortelloni Ahead of Time: You can make the tortelloni up to 24 hours in advance. Simply store them in the refrigerator until you're ready to cook them.
- Serve the Tortelloni Immediately: Tortelloni is best served immediately after it is cooked. The pasta will start to get soggy if it sits for too long.
Conclusion:
This recipe for Tortelloni with Morels and Chanterelles is a delicious and elegant dish that's perfect for a special occasion. With its combination of fresh morels and chanterelles, creamy ricotta cheese filling, and savory sage butter sauce, this dish is sure to impress your guests. So next time you're looking for a special dish to make, give this Tortelloni with Morels and Chanterelles a try. You won't be disappointed.
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