tortellini with porcini broth

  • 1 tablespoon extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • ¼ cup (20g) dried porcini mushrooms
  • 3 cups (750ml) water
  • cracked black pepper
  • 500g tortellini (see cook’s note+)
  • ½ cup chervil leaves
  • finely grated parmesan, to serve
  • truffle oil, to serve (optional)
  1. Heat the oil in a medium saucepan over medium heat. 
  2. Add the garlic and cook for 1 minute or until golden. Add the mushrooms, water and pepper, bring to a boil and cook for 8 minutes.
  3. While the porcini broth is cooking, cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente. Drain. Divide the pasta between bowls and top with the broth, chervil, parmesan and truffle oil (if using) to serve. Serves 4

+ Photography: Chris Court

+ You can use any type of tortellini you’d like, cooked to packet instructions. 

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