Ingredients
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
1 recipe Cheese Tortelloni
3 ounces freshly grated Parmesan cheese
Preparation
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.
