Good Eggs Meal Kits
Triple Mushroom Tortelloni in Brodo Kit
Product Details
Triple the funghi fun with mushroom broth, mushroom pasta, and actual mushrooms. Frilly maitakes twist around tortelloni to make an easy and satisfying soup.
Contains: milk, eggs, wheat. Note: The broth may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If still partially frozen, you can add it to the pot to melt, but you may need to increase the cook time.
What You Get
Leeks
Maitake mushrooms
Garlic
Mushroom broth (see note below)
Thyme
Wild mushroom tortelloni
Par-baked baguettes
What You'll Need
Butter
Olive oil
Salt and freshly ground pepper
Grated Parmesan cheese (optional)
Step 1
Preheat the oven to 385°F.
Step 2
Trim the leeks, cut them in half lengthwise, then slice the white and pale green parts crosswise (you should have about 2 cups). Rinse in cool water and pat or shake dry. Cut or tear the mushrooms into bite-size pieces. Thinly slice 3 cloves of the garlic.
Step 3
In a large pot over medium-high heat, warm 1 tablespoon butter and 1 tablespoon olive oil. Add the leeks, mushrooms, and a pinch of salt and sauté until they start to brown, about 8 minutes. Add the garlic and stir until fragrant, 30 seconds. Add the broth, 1 cup water, and several sprigs of thyme and bring to a simmer.
Step 4
Meanwhile, bring another pot of salted water to a boil. Add the tortelloni and cook until they float to the top, 5 minutes or according to package instructions. Drain and transfer the tortelloni to bowls.
Step 5
Slide the baguettes into the oven and bake until golden, 8 to 10 minutes or according to package instructions.
Step 6
Remove the simmering broth from the heat and season to taste with salt. Pour the broth and vegetables into the bowls with the tortelloni, grind with pepper, and sprinkle with Parmesan, if you have any. Serve warm, with the crusty bread for tearing and dipping.
