Mushroom Filling

Let's Cook

1. Step 1.

   Rinse and soak in hot water to cover until softened, about 20 minutes: 1 ounce dried mushrooms, such as porcini

2. Step 2.

   Heat in a large skillet over medium heat: 2 tablespoons olive oil

3. Step 3.

   Add and cook, stirring, until the onion is browned: 1 medium onion, finely chopped; 2 bay leaves

4. Step 4.

   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

5. Step 5.

   Cook the mushrooms, stirring, for 2 minutes. Add: ⅓ cup dry red wine; 2 tablespoons tomato paste; 2 garlic cloves, minced

6. Step 6.

   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

7. Step 7.

   Season to taste with: Salt and black pepper

8. Step 8.

   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

9. Step 9.

   The filling can be covered and refrigerated for up to 3 days.