Tortelloni with Morels and Chanterelles

Tortelloni with Morels and Chanterelles
13 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
  • Cheese tortelloni
  • 3 ounces freshly grated parmesan cheese
Nutrition
438
22% daily value
6 servings
                                       
                                           
     

Fat

57% 37

Saturated

91% 18

Trans

- 1

Monounsaturated

- 14

Polyunsaturated

- 2

Carbs

5% 16

Carbs (net)

- 10

Fiber

22% 5

Sugars

- 4

Sugars, added

- 0

Protein

23% 12

Cholesterol

27% 80

Sodium

31% 736

Calcium

24% 239

Magnesium

9% 40

Potassium

18% 867

Iron

69% 12

Zinc

25% 3

Phosphorus

48% 337

Vitamin A

27% 241

Vitamin C

1% 1

Thiamin (B1)

9% 0

Riboflavin (B2)

36% 0

Niacin (B3)

38% 6

Vitamin B6

20% 0

Folate equivalent (total)

5% 19

Folate (food)

- 19

Folic acid

- 0

Vitamin B12

10% 0

Vitamin D

2236% 335

Vitamin E

13% 2

Vitamin K

7% 8

Sugar alcohols

- 0

Water

- 248
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