The earthiness of fresh and dried mushrooms take this tortellini dish from simple to complex in no time. Brown butter and thyme make it the perfect sweater-weather recipe.
Ingredients
3 oz dried wild mushrooms such as morels, chanterelles or porcini
1 stick unsalted butter
2 tablespoons olive oil
8 oz cremini mushrooms, sliced
2 garlic cloves, smashed and peeled
kosher salt
freshly ground black pepper
16 oz Armanino Cheese Tortellini (1 package)
2 tablespoons fresh thyme leaves
Directions
Place dried mushrooms in a heat-proof bowl and cover with boiling water. Let sit for about 10 minutes to soften. Pull out mushrooms and gently squeeze dry; set aside.
Melt butter in a large skillet over medium-low heat. Cook, stirring frequently, until butter begins to brown and smell nutty, about 5 minutes. Pour into a small bowl and set aside.
Add olive oil to skillet and increase heat to high. Add fresh mushrooms in an even layer. Cook without stirring, about 3 minutes, until browned and crispy on the bottom. Stir in rehydrated mushrooms and garlic; season with salt and pepper. Reduce heat to medium, and cook, stirring occasionally, until browned and crispy, about 10 minutes. Keep warm.
Bring a large pot of water to a boil. Cook tortellini as directed on package. Drain, reserving ½ cup pasta cooking water. Return mushroom skillet to medium heat and stir in tortellini. Toss with brown butter, ¼ cup pasta water, a pinch of salt and black pepper. Cook, tossing and stirring, until a light sauce forms and coats the tortellini. Stir in fresh thyme and serve immediately.
