TORTELLINI WITH ROASTED MUSHROOM SAUCE
For an evening dinner, when something luxurious and slightly fancy would just hit the spot—-and oh, it needs to take less than 20 minutes to pull together, this mushroom and Italian sausage tortellini dish might check all the boxes. Set a pot of salted water on to boil, warm a sauté pan, turn the oven up high, and you’re halfway there. Fresh tortellini (or frozen), sliced mushrooms and a few pantry staples—that’s it.
- 1 lb mushrooms
- A little chopped onion
- ¼ cup white wine
- 2/3 cup light cream or half & half
- ½ cup grated parmesan cheese
- Butter and olive oil
- Salt and pepper
- 10 oz pkg fresh Italian sausage tortellini (or your choice)
Roughly chop 3-4 mushrooms—slice the rest into ¼” slices. Toss sliced mushrooms with a little olive oil, salt and pepper, and roast on foil- covered baking sheet about 10 minutes at 425’, or until moisture has evaporated–reserve several roasted slices for garnish. Cook tortellini according to package instructions—drain and keep warm. Sauté onions and chopped mushrooms in a little butter and olive oil until soft—add a little more butter, then add most of the roasted mushrooms to pan. Add wine and reduce—slowly add cream, mix well, add grated cheese. Season with more salt and pepper to taste—add a bit more half & half if needed. Spoon over warm tortellini and garnish with reserved roasted mushrooms.
The Kitchen Hive