Recipe by Alexa Weibel
Start to Finish: 45 minutes
7 tbsp. olive oil
8 oz. cremini mushrooms, stemmed and quartered (reserve the stems)
12 oz. celery root, peeled and finely diced
1/2 large yellow onion, peeled and chopped
4 cloves garlic, thinly sliced
2 tbsp. fennel seeds
3/4 cup white wine
8 cups chicken stock
1 large Parmesan rind (about 1 1/2 oz.)
20 oz. fresh cheese tortellini
3 tbsp. finely chopped fresh curly-leaf parsley
1. In a large pot, heat 3 tbsp. oil over medium. Add the mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned, 10 minutes. Transfer to a bowl.
2. Add 2 tbsp. oil to the pot. Add the celery root, onion, garlic, fennel seeds, and mushroom stems; season. Cook, stirring occasionally, until beginning to brown, about 10 minutes. Add the wine. Cook over high heat, stirring often, until almost evaporated, 2 to 3 minutes. Add the stock and cheese rind. Bring to a boil. Boil until the flavors meld, about 10 minutes. Using a fine-mesh sieve, strain the broth into a saucepan.
3. Bring the broth to a boil. Add the tortellini and cooked mushrooms. Cook until the tortellini is al dente, about 3 minutes. Divide among bowls. Drizzle with the remaining 2 tbsp. oil. Sprinkle with the parsley.