MUSHROOM FILLING
About 2 ¾ cups
Mushroom-filled pasta pairs nicely with creamy sauces, or a simple tomato-based sauce.
Rinse and soak in hot water to cover until softened, about 20 minutes:
- 1 ounce dried mushrooms, such as porcini
Heat in a large skillet over medium heat:
- 2 tablespoons olive oil
Add and cook, stirring, until the onion is browned:
- 1 medium onion, finely chopped
- 2 bay leaves
Lift the mushrooms from the soaking liquid, reserving the liquid, squeeze dry, and finely chop. Add the mushrooms to the skillet along with:
- 12 ounces any kind of fresh mushrooms, coarsely chopped
Cook the mushrooms, stirring, for 2 minutes. Add:
- ⅓ cup dry red wine
- 2 tablespoons tomato paste
- 2 garlic cloves, minced
Bring to a boil and cook until the pan is almost dry. Line a fine-mesh sieve with dampened paper towels and pour the mushroom soaking liquid through the sieve directly into the skillet. Let it boil until evaporated. Add and let boil until evaporated:
- ½ cup chicken stock or broth
Season to taste with:
- Salt and black pepper
Remove from the heat and let cool; remove and discard the bay leaves. Blend in:
- ½ to 1 cup grated Parmesan (2 to 4 ounces), to taste
The filling can be covered and refrigerated for up to 3 days.