Food & Cooking Recipes Lunch Recipes Tortelloni with Morels and Chanterelles 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 6 This decadent fresh stuffed pasta is reason enough to host a dinner party. Ingredients ¼ cup extra-virgin olive oil 8 tablespoons (1 stick) unsalted butter ½ cup finely chopped shallots 1 pound morel mushrooms, washed 1 pound chanterelle mushrooms, cut lengthwise ¼ cup Madeira wine 2 cups Homemade Chicken Stock, or low-sodium canned 2 teaspoons coarse salt, plus more for pasta water ½ teaspoon freshly ground pepper 1 tablespoon chopped fresh tarragon, plus more for garnish ½ cup heavy cream 1 recipe Cheese Tortelloni 3 ounces freshly grated Parmesan cheese Directions In a medium skillet, heat oil and 4 tablespoons butter over medium heat. Add shallots, and saute until translucent, about 4 minutes. 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. 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. Print