Filter
Reset
Sort ByRelevance
ERIN DAUGHENBAUGH
Mushroom broth with tortelloni
A tasty recipe. The vegetarian starter contains the following ingredients: mushroom melange (200 g), olive oil, garlic (halved), provençal herbs ((a 20 g), finely chopped), medium dry sherry, herbal stock (crumbled), tortelloni with ricotta and spinach (chilled) and lemon peel (in thin strips).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Mince half of the mushrooms, cut the rest into nice slices.
-
Heat in oil pan and chopped mushrooms with garlic and three quarters of herbs on high heat in 4 min.
-
Add sherry, bouillon tablets and 8 dl of water.
-
Bring to the boil and simmer for 10 minutes.
-
Meanwhile, tortelloni cooked according to instructions on packaging.
-
Dampen clean cloth and place in sieve.
-
Broth above other pan seven.
-
Add slices of mushroom, remaining herbs and lemon zest and let it simmer for 3 minutes.
-
Place tortelloni in deep plates and pour over stock.
-
Delicious with grated grana padano and grissini (Italian breadsticks)..
Blogs that might be interesting
-
55 minAppetizerfresh white asparagus, tap water, chicken broth tablet, fresh leek, unsalted butter, wheat flour, fresh cream, medium sized egg, ham,asparagus soup with ham and egg -
25 minAppetizerfresh white asparagus, dried nutmeg, fresh dill, sour cream, smoked salmon,asparagus with salmon and dill cream -
25 minAppetizerfresh lemon juice, Chestnut mushroom, garlic, olive oil, dried thyme leaves, mesclun lettuce, arugula, grilled roast beef,roast sirloin with marinated mushrooms -
25 minAppetizermushroom melange, onion, garlic, traditional olive oil, fresh thyme, White wine, chicken broth from tablet, creme fraiche,Mushroom soup
Nutrition
235Calories
Sodium25% DV600mg
Fat12% DV8g
Protein18% DV9g
Carbs9% DV27g
Fiber36% DV9g
Loved it