Beef Tortellini in a Creamy Tarragon and Mushroom Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This simple and quick recipe makes for a delicious, creamy and comforting meal. Note: You can also add a couple of drops of truffle oil for extra (mushroom-y) flavour. Ingredients:
1/2 large onion, chopped |
2 teaspoons garlic, chopped |
8 ounces mushrooms, sliced |
1 -2 teaspoon tarragon |
fresh basil (to taste) |
salt and pepper (to taste) |
1/3 cup cream |
1/2 cup beef stock |
1 -2 tablespoon white wine or 1 -2 tablespoon vodka |
1 tablespoon olive oil |
flour (as thickening agent for sauce) or cornstarch (as thickening agent for sauce) |
1 (370 g) package beef tortellini |
Directions:
1. In a large pan, fry: onion, garlic and mushrooms in 1 tbsp of olive oil and season with salt/pepper/tarragon. Cook until onions become transparent and mushrooms start to sweat (3-4 minutes).
2. Add white wine to deglaze pan. Turn down heat.
3. Add beef stock and cream and allow the sauce to return to a slow simmer until mushrooms are cooked through and flavours saturate the sauce. (5-10 minutes).
4. At this point, if the sauce is still too thin you can whisk in flour to help thicken. To avoid clumps: whisk a bit of flour into a small amount of cool water in a cup and then add that to the sauce.
5. To make the sauce extra rich and flavourful, stir in some Romano or Parmesan cheese and add a couple of drops of truffle oil.
6. Add a few fresh basil leaves to sauce.
7. Meanwhile, salt water and boil pasta according to package instructions.
8. Combine pasta with sauce.
9. Enjoy.
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