Portobello and Porcini Mushroom Broth

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 large carrot, chopped
• 1 stalk celery, chopped
• 1 onion, chopped
• 4 large portobello caps, chopped
• 5 sprigs of thyme
• 5 sprigs of parsley
• 1/4 cup dry Marsala
• 3/4 cup dried porcini mushrooms, washed
• 1 teaspoon black peppercorns
• 450 g tortelloni with mushrooms or cheese
• Grated Parmesan, for serving

Preparation:

1. In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add the carrots, celery, and onion; cook, stirring occasionally, until golden brown, about 5 minutes. Add the remaining 1 tablespoon olive oil, portobello mushrooms, and herbs; cook, stirring, until the mushrooms release their juices, about 4 minutes. Increase the heat to high; cook until the mushrooms are golden brown, 2 to 3 minutes.
2. Add the wine and cook, reducing the heat, for about 1 minute. Add the porcini mushrooms, peppercorns, 1.5 teaspoons of salt, and 1/2 cup of water. Bring to a simmer over medium heat and cook until the broth has reduced by about a third, 25-30 minutes.
3. Meanwhile, cook the tortelloni according to package directions. Drain and thread toothpicks onto the tortelloni.
4. Strain the broth through a fine sieve, pressing down on the solid ingredients. Skim off any excess fat from the surface. Season with salt to taste. Serve with tortelloni and sprinkle with Parmesan.