Tortelloni with Morels and Chanterelles

  • Servings: 6
Tortelloni with Morels and Chanterelles

Source: Martha Stewart Living, April 2000


  • 1/4 cup extra-virgin olive oil
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup finely chopped shallots
  • 1 pound morel mushrooms, washed
  • 1 pound chanterelle mushrooms, cut lengthwise
  • 1/4 cup Madeira wine
  • 2 cups Homemade Chicken Stock, or low-sodium canned
  • 2 teaspoons coarse salt, plus more for pasta water
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon chopped fresh tarragon, plus more for garnish
  • 1/2 cup heavy cream
  • Cheese Tortelloni
  • 3 ounces freshly grated Parmesan cheese


  1. In a medium skillet, heat oil and 4 tablespoons butter over medium heat. Add shallots, and saute until translucent, about 4 minutes.

  2. Add morels and chanterelles, and saute until liquid is released and evaporated and they are tender, 10 to 12 minutes. Add Madeira; scrape up any bits on bottom with a wooden spoon. Add stock, salt, and pepper; simmer until reduced by one fourth, about 5 minutes.

  3. Stir in tarragon and cream; simmer until slightly thickened. Reduce heat to low. Add remaining 4 tablespoons butter; stir. Meanwhile, bring a large pot of water to a boil; add salt. Add tortelloni in batches of 12; cook until al dente, about 5 minutes, and remove with a slotted spoon. Divide tortelloni among bowls; spoon sauce over them. Garnish with Parmesan and tarragon; serve.

Cook's Notes

Three ounces dried morel mushrooms can be substituted for fresh. Set in boiling water, and let rest for a half hour; drain and use.


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