Tortellini in a Portobello Mushroom Cream Sauce
Total Steps
6
Ingredients
13
Tools Needed
2
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LeMoine Family KitchenIngredients
- 5 caps large portobello mushrooms, cut in half then sliced
- 2 1/2 cups vegetable broth
- 1 shallot, chopped
- 5 cloves garlic, sliced
- 1 tablespoons butter
- 3 tablespoons olive oil
- 2 packages dried Three Cheese Tortellini (12oz each)
- 1 pint light cream
- 2 handfuls fresh basil, julienned (sliced)
- 1/2 cup mascarpone cheese
- salt
- black pepper
- freshly grated cheese(optional)
Instructions
Step 1
Cook the dried Three Cheese Tortellini in boiling water a few minutes short of al dente. Drain the tortellini, reserving 1/2 cup of the pasta water.
Step 2
In a large sauté pan, over medium heat, add the butter and olive oil. Add the chopped shallot and sliced garlic and sauté until just softened. Season with salt and pepper.
Step 3
Lower heat to medium-low. Add the sliced portobello mushrooms and cook slowly until most of the moisture is cooked out and the flavor is concentrated.
Step 4
Pour in the vegetable broth and simmer for 8-10 minutes. Stir in the light cream and julienned basil, then simmer for about 8 minutes.
Step 5
Add the drained tortellini to the sauce. Cook for a few minutes until perfectly cooked. If the sauce appears too dry, add some of the reserved pasta water as needed.
Step 6
Stir in the mascarpone cheese until melted and combined. Check for seasoning and add more salt and pepper if needed. Optionally, finish with a sprinkle of freshly grated cheese.