Triple the funghi fun with mushroom broth, mushroom pasta, and actual mushrooms. Frilly maitakes twist around tortelloni to make an easy and satisfying soup.
What You Get
Mushroom broth (see note below)
Wild mushroom tortelloni
What You’ll Need
Salt and freshly ground pepper
Grated Parmesan cheese (optional)
Makes 3 servings
Active Time: 25 minutes
Total Time: 25 minutes
Preheat the oven to 385°F.
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.
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.
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.
Slide the baguettes into the oven and bake until golden, 8 to 10 minutes or according to package instructions.
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.