Tortelloni with Mushroom-Sage Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve with: Tossed green salad. Dessert: Chocolate sorbet with biscotti. Ingredients:
2 packages (about 9 ounces each) mushroom and cheese tortelloni |
1/4 cup (1/2 stick) butter |
1/2 cup chopped shallots |
12 ounces fresh shiitake mushrooms, stemmed, caps thickly sliced |
1 1/4 cups dry vermouth or dry white wine |
3/4 cup whipping cream |
1 1/2 tablespoons chopped fresh sage |
Directions:
1. Cook pasta in pot of boiling salted water according to package directions; drain.
2. Melt butter in heavy large skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms; sauté until brown, about 7 minutes. Add vermouth and cream. Boil until sauce thickens and coats spoon, about 5 minutes. Stir in sage. Season with salt and pepper. Add pasta; toss until heated through and serve.
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