Tortellini in chanterelle cream
easy
25 mins
25 mins
Ingredients
- 1 pack of (250 g) dried tortellini with porcini mushroom filling
- 7-10 Tbsp Salt
- 1 glass (370 ml; separation weight: 200 g) Chanterelles
- 200 g Mushrooms
- 1-2 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 100 g Whipped cream
- 1 pack of Chanterelle sauce
- 1/2 bunch Chives
- 7-10 Tbsp Parsley
Directions
- 1
Cook the tortellini in boiling salted water for about 15 minutes. Drain the chanterelles. Wash, clean and quarter the mushrooms. Heat oil in a pan and fry the mushrooms in it for 4-5 minutes at medium heat. Add the chanterelles about 2 minutes before the end of the cooking time and fry them. Season with salt and pepper. Deglaze with 200 ml water and cream.
- 2
Add the contents of the packet while stirring and bring to the boil. Cook over low heat for about 5 minutes. Season with salt and pepper. Meanwhile, wash the chives, dab dry and cut into small rolls, except for a little garnish. Drain tortellini, drain and arrange on plates with sauce. Sprinkle with chives and serve garnished with parsley and chives.
- 3
Per portion (with 2 persons) approx. 3520 kJ/ 840 kcal. E 24 g/ F 42 g/ KH 92 g. Per portion (with 3 persons) approx. 2350 kJ/ 560 kcal. E 16 g/ F 28 g/ KH 62 g
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