Tortellini With Wild Mushroom Sauce |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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In '1,000 Vegetarian Recipes' by Carol Gelles Ingredients:
1 1/2 tablespoons olive oil |
2 tablespoons minced shallots |
3 cups coarsely chopped wild mushrooms (portobello, crimini, shiitake) |
1 1/2 cups vegetable broth |
1/2 cup water |
2 tablespoons madeira wine (medium sweet) or 2 tablespoons marsala wine (medium sweet) |
1/4 teaspoon dried thyme |
1/8 teaspoon salt, to taste |
1/8 teaspoon pepper, taste |
2 tablespoons butter or 2 tablespoons margarine |
3 tablespoons all-purpose flour |
3 tablespoons heavy cream |
2 tablespoons grated parmesan cheese |
1/4 cup chopped fresh parsley |
2 (12 ounce) packages fresh cheese tortellini |
Directions:
1. In a 2-quart saucepan, heat the oil over med-high heat.
2. Add the shallots; cook, stirring, until tender, about 30 seconds.
3. Add the mushrooms; cook, stirring, until softened, about 4 minutes.
4. Add the broth, water, Madeira, thyme, salt and pepper to taste.
5. Bring to a boil.
6. Decrease heat and simmer uncovered, 10 minutes.
7. In a 1 1/2 quart saucepan, melt the butter over med-high heat.
8. Stir in the flour until absorbed.
9. Stir in the mushrooms and broth; cook, stirring, until mixture comes to a boil, about 2 minutes.
10. Add the cream and Parmesan cheese; add the parsley; stir to combine.
11. Cook the pasta according to package directions; drain.
12. Place the pasta in a serving bowl or individual bowls; add the mushroom sauce.
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