* 1 tablespoon neutral oil * 1 pound mixed mushrooms, sliced or torn depending on the variety * 3 tablespoons butter * 1 yellow onion, peeled and thinly sliced into half-moons * Big pinch of sugar, optional * 4 cloves confit garlic or use freshly minced garlic * 2 teaspoons piment d’Espelette or use smoked paprika * 1 teaspoon Dijon mustard * 6 cups water or vegetable stock * 1 parmesan rind * 1 head curly kale, stems removed and leaves torn into bite-sized pieces * 16 ounces tortellini * Salt and pepper to taste * Extra virgin olive oil, black pepper, freshly grated parmesan, and minced parsley for garnish
**Instructions:**
**Cook the mushrooms:**
1. Heat the oil in a large pot over medium-high heat. Add the mushrooms in batches and cook for 8–12 minutes per batch until golden brown. The edges will crisp up a bit. Season each batch with salt and pepper. Transfer all the mushrooms to a large bowl.
**Brown the onion:**
1. Add the butter to the pot. Once bubbly and melted, add the onion and cook, stirring regularly, for 10–15 minutes or until the onion becomes lightly caramelized and golden in color. Add a pinch of sugar, if you like, and sauté an additional 3 minutes.
**Cook the aromatics:**
1. Add the garlic, piment d’Espelette, and Dijon mustard. If using garlic confit, mash the garlic into the onion. Cook for 1 minute until fragrant.
**Simmer the broth:**
1. Return the cooked mushrooms to the pot and toss to combine. Taste and season with salt and pepper. 2. Add the water or vegetable stock to the pot along with the parmesan rind. Bring to a boil and then reduce heat and simmer for 20 minutes.
**Simmer the kale:**
1. Add the kale to the pot and simmer for an additional 10 minutes. Taste and season the broth to your preferences and discard the rind.
**Cook the tortellini:**
1. As the broth simmers, bring a large pot of water to a boil and cook the tortellini according to package instructions. Drain and set aside.
**To serve:**
1. Divide the tortellini between bowls and ladle the broth on top. Serve with extra virgin olive oil, fresh cracked black pepper, grated parmesan, and minced parsley on top if you like. Enjoy!
2 Comments
**Recipe here originally:** [**Tortellini in Mushroom-Parmesan Broth**](https://www.triedandtruerecipe.com/tortellini-in-mushroom-parmesan-broth/)
Serves: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Inactive Time: 30 minutes
**Ingredients:**
* 1 tablespoon neutral oil
* 1 pound mixed mushrooms, sliced or torn depending on the variety
* 3 tablespoons butter
* 1 yellow onion, peeled and thinly sliced into half-moons
* Big pinch of sugar, optional
* 4 cloves confit garlic or use freshly minced garlic
* 2 teaspoons piment d’Espelette or use smoked paprika
* 1 teaspoon Dijon mustard
* 6 cups water or vegetable stock
* 1 parmesan rind
* 1 head curly kale, stems removed and leaves torn into bite-sized pieces
* 16 ounces tortellini
* Salt and pepper to taste
* Extra virgin olive oil, black pepper, freshly grated parmesan, and minced parsley for garnish
**Instructions:**
**Cook the mushrooms:**
1. Heat the oil in a large pot over medium-high heat. Add the mushrooms in batches and cook for 8–12 minutes per batch until golden brown. The edges will crisp up a bit. Season each batch with salt and pepper. Transfer all the mushrooms to a large bowl.
**Brown the onion:**
1. Add the butter to the pot. Once bubbly and melted, add the onion and cook, stirring regularly, for 10–15 minutes or until the onion becomes lightly caramelized and golden in color. Add a pinch of sugar, if you like, and sauté an additional 3 minutes.
**Cook the aromatics:**
1. Add the garlic, piment d’Espelette, and Dijon mustard. If using garlic confit, mash the garlic into the onion. Cook for 1 minute until fragrant.
**Simmer the broth:**
1. Return the cooked mushrooms to the pot and toss to combine. Taste and season with salt and pepper.
2. Add the water or vegetable stock to the pot along with the parmesan rind. Bring to a boil and then reduce heat and simmer for 20 minutes.
**Simmer the kale:**
1. Add the kale to the pot and simmer for an additional 10 minutes. Taste and season the broth to your preferences and discard the rind.
**Cook the tortellini:**
1. As the broth simmers, bring a large pot of water to a boil and cook the tortellini according to package instructions. Drain and set aside.
**To serve:**
1. Divide the tortellini between bowls and ladle the broth on top. Serve with extra virgin olive oil, fresh cracked black pepper, grated parmesan, and minced parsley on top if you like. Enjoy!
**Nutrition:**Calories: 509kcal | Carbohydrates: 60g | Protein: 20g | Fat: 22g | Sodium: 585mg | Fiber: 8g | Sugar: 7g | Vitamin C: 2mg
This looks amazing!
wish I wasn’t so lazy, I would totally make this.