Pea Tortellini With Shiitake Mushroom Sauce Food

TORTELLINI WITH MUSHROOMS & PEAS

Steps:

• Too often my friends think of pasta dishes as having to be heavy and rich. And while I love them that way...heavy and rich certainly they do not have to be. There are a ton of pasta recipes that are light, have subtle flavors, and are absolutely delicious. Here's just such a recipe for Tortellini. In this recipe, the pasta sauce consists of some sautéed mushrooms, peas, and some chicken stock. That means it's a very simple, and very fast, sauce, and a fast and easy pasta recipe, that you can easily make after getting home from work. And while it's filling and satisfying it won't weigh you down. Hope you love this tortellini recipe as much as I do.Recipe Overview & Keys to SuccessTo make the best Tortellini with Mushrooms and Peas, try to make sure you do the following:Over cooked tortellini will ruin this pasta recipe. It turns mushy, and a bit gross, so I pull the pasta out about a minute before the package suggests, and finish the tortellini in the sauce.The mushrooms on the other hand, I like to make sure are well done. Undercooked, I don't much care for the texture of mushrooms, and I don't think the flavors are concentrated enough. Start cooking them first as they will take the longest (about 15 minutes0, and cook the mushrooms until almost all the water is evaporated out, and they are nicely browned on all sidesThe chicken stock, combined with the olive oil/butter, is what makes the pasta sauce, and you shouldn't skimp. There should be enough sauce to well coat all the tortellini. Fortunately, if it ever looks dry, it's easy to just add a bit more.RECIPE FOR TORTELLINI WITH MUSHROOMS AND PEASIngredients (for 2) 1 package cheese tortellini3/4 cup crimini mushrooms chopped1/3 cup frozen peas1 cup chicken stock1 teaspoon chopped rosemary1 garlic clove minced1 shallot minced1 strip bacon chopped1 tablespoon butter2 - 3 tablespoons of good olive oilTortellini with Mushrooms & PeasStart by sautéing the mushrooms over medium high heat in olive oil; season them with salt and pepper, and toss every 3 - 4 minutes until well cooked through; about 15 - 20 minutesOnce cooked, remove the mushrooms and add the bacon to the pan. Sauté it until crispOnce the bacon is crisp, add the mushrooms back, as well as the shallots and garlic and turn up the heatDrop the pasta into boiling, salted water and stir to prevent from sticking; cook about 1 minute less than the package suggestsOnce the tortellini is in the water, add the chicken stock and the rosemary to the mushrooms; bring to a boil and reduce by half while the Tortellini cooksIf the chicken stock reduces before the tortellini is done, just turn the heat downDrain the tortellini and add it to the mushrooms. Add the frozen peas and cook everything over high heat, and season with salt and pepperCook for a few minutes, tossing every 30 seconds or so; if the tortellini looks dry add more stock to the sauceTurn the heat off, and add the butter, and parmesan cheese; toss to combineServe up the Tortellini with a bit more parmesan cheese and a drizzle of olive oil.Wine Recommendation: With Italian food, I love Italian wine, and while there are probably many white varietals that would go very well with the Tortellini, I think the addition of the mushroom and rosemary allow you to go bigger. Barbara would be my pick. Generally it's a pretty easy drinking red without a ton of tannin, and good acid, making it a nice paring wine.

TORTELLINI WITH MUSHROOM SAUCE

Steps:

• In a large pot of boiling salted water, cook tortellini according to package instructions; drain.
• Meanwhile, in a large skillet, heat oil over medium-low heat. Add mushrooms and garlic; cook, stirring frequently, until mushrooms are tender, about 7 minutes.
• Add 1 cup water; season with salt and pepper. Cook until liquid is reduced by half, about 5 minutes. Remove from heat; add tortellini, Parmesan, butter, and parsley. Toss to coat; serve.

TORTELLINI WITH PEAS

Steps:

• In a large pot of boiling salted water, cook tortellini about 2 minutes less than package instructions. Add peas; cook until pasta is al dente and peas are tender, 2 minutes more. Reserving 1 cup pasta water, drain. Set aside pasta and peas.
• Melt butter in pasta pot over medium-low heat. Add garlic; cook until fragrant, about 1 minute. Discard garlic.
• To pasta pot, add pasta and peas, Parmesan, and 3/4 cup reserved pasta water; season with salt and pepper. Toss to coat. Add more pasta water, if necessary, to thin sauce. Serve, topped with additional Parmesan if desired.

TORTELLINI WITH PEAS AND PROSCIUTTO

Steps:

• Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs.
• Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3 to 4 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Ladle in about 1 cup of the pasta cooking water and simmer until reduced by about half, 3 to 4 minutes. Add the cream and simmer until slightly thickened, 2 to 3 minutes.
• About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until just tender. Drain the tortellini and peas and add to the skillet, tossing to coat with the sauce. Stir in the parsley. Sprinkle with the parmesan cheese.

PEA TORTELLINI WITH SHIITAKE MUSHROOM SAUCE

Steps:

• If using fresh peas, blanch in boiling water for about 90 seconds; if using frozen peas, soak them in cold water a few minutes to thaw.
• Place 1 cup of peas, 2 tablespoons Parmesan and 2 tablespoons olive oil in a food processor or blender and puree.
• Fold in ricotta; season with salt and pepper.
• Set up a small prep bowl with cold water to seal tortellinis; keep wonton skins covered with a damp towel to prevent drying.
• To make the tortellini, spoon 1 teaspoon filling in the center of each skin.
• Dip your finger in the water and run it around the edges of the skin.
• Fold it over diagonally forming a triangle; press to seal.
• Dampen the two points and bring them together forming a ring and press. See how easy? Continue making tortellini until all of the puree is used; set aside.
• Bring a pot of salted water to boil.
• In a large skillet cook the shallot, shiitakes, and garlic over medium heat until softened and fragrant.
• Add remaining 1/4 cup of peas and broth; simmer to thicken slightly.
• Cook tortellini in boiling water until skins become translucent, about 2 minutes.
• Transfer tortellini to skillet with the mushroom sauce and adjust seasonings; turn off heat and swirl in butter.
• To serve, divide among 4 serving plates, garnish with with shaved Parmesan, pea shoots, if using, and a little more olive oil.

TORTELLINI WITH TOMATO & PARMESAN MUSHROOM SAUCE

Steps:

• To make tomato sauce, melt 1 tbsp of the butter in a medium saucepan.
• Cook onion and garlc until tender.
• Add tomato sauce and bring to a boil.
• Reduce heat; cover and simmer for 10 minutes.
• To make Parmesan/mushroom sauce, melt remaining 2 tbsp butter in a large saucepan.
• Cook mushrooms and green onions until tender and liquid has evaporated.
• Blend in flour.
• Gradually stir in milk.
• Cook and stir over medium heat until mixture comes to a boil and thickens.
• Remove from heat, stir in Parmesan cheese, salt and pepper.
• Cover and keep warm.
• Cook tortellini according to package directions.
• Drain.
• Stir into Parmesan/mushroom sauce.
• Pour tomato sauce into a 2L (2QT) shallow baking dish.
• Spoon tortellini mixture over tomato sauce.
• Sprinkle with mozzarella cheese.
• Broil until cheese is melted and golden.

CREAMY TORTELLINI WITH HAM, MUSHROOMS AND PEAS

Steps:

• In large saucepan, cook tortellini to desired doneness as directed on package.
• Drain; rinse with hot water.
• Return to saucepan.
• Add remaining ingredients; blend well.
• Cook over medium heat until sauce is thickened and smooth, stirring constantly.