Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pansotti with mushroom sauce (pansotti ai funghi). One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Pansotti with Mushroom Sauce (Pansotti ai Funghi) is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Pansotti with Mushroom Sauce (Pansotti ai Funghi) is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have pansotti with mushroom sauce (pansotti ai funghi) using 10 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Pansotti with Mushroom Sauce (Pansotti ai Funghi):

1. Prepare 0.75 ounce dry wild mushrooms (a little more than 3/4 cup)
2. Prepare 2 tablespoons extra virgin olive oil
3. Take 2 garlic cloves
4. Get A few slices of onion
5. Make ready 1/2 cup cream
6. Prepare 1/2 cup chicken stock
7. Prepare Salt
8. Get 1 pound fresh pansotti, tortellini or ravioli
9. Make ready 1/4 cup Parmesan cheese plus more for serving
10. Make ready Ground black pepper

Instructions to make Pansotti with Mushroom Sauce (Pansotti ai Funghi):

1. Place dry mushrooms in a tall bowl or 2-cup measuring cup with 1 cup of warm water. Cover and let mushrooms hydrate for at least 20 minutes. Pull mushrooms from the water trying not to disturb the sediments in the bottom, squeezing as much liquid as possible. Reserve liquid.
2. Place a large pot with lightly salted water over high heat and bring to a boil.
3. Meanwhile chop mushrooms. Set aside.
4. Peel garlic, slice in half, discard germ, if present, and thinly slice garlic halves.
5. Slice a side of an onion and separate the layers.
6. Pour oil in a large frying pan over medium-low heat. Sauté garlic and onion slowly to infuse oil with the flavors for 10 minutes. Don’t burn them.
7. Remove garlic and onion (eat them, or discard). Add mushrooms to the infused oil. Sauté at medium temperature for 4 minutes.
8. Add cream, stock, a dash of salt and 1/2 cup of the mushroom water (without the sediments on the bottom). Simmer for 10 minutes.
9. When salted water boils, add tortellini. As soon as the come to the surface, transfer them to the mushroom sauce to finish cooking for 2 minutes. Remove from heat.
10. Add 1/4 cup Parmesan cheese and ground black pepper to taste. Combine.
11. Serve with more Parmesan cheese.

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