Tortellini Mushrooms In Marsala Mascarpone Cream Sauce Food

TORTELLINI, MUSHROOMS IN MARSALA-MASCARPONE CREAM SAUCE

Steps:

• Bring a pot of salted water to a boil for the tortellini.
• Heat the olive oil in a large skillet over medium heat. Add the shallots and sauté until soft, 2 minutes. Add the mushrooms, season liberally with salt and pepper and continue cooking until any liquid has evaporated and the mushrooms are lightly browned, 4 to 5 minutes.
• While the mushrooms brown, cook and drain the tortellini according to package directions.
• Add the Marsala to the mushroom-shallot mixture and bring to a simmer. Cook 2 minutes, then add the mascarpone and fresh thyme, stirring until smooth and creamy. Remove from the heat, add the tortellini and parsley and combine thoroughly. Cover and keep warm.
• In a separate pan, heat the butter over medium-high heat. Add the spinach, season with salt and pepper and cook until wilted, 2 minutes.
• To serve, make a bed of spinach on each of 4 plates, top with the tortellini and some grated cheese.

CREAMY MUSHROOM TORTELLINI

Steps:

• While you are making the mushrooms and cream sauce, boil your tortellini according to the package instructions and drain when finished. Note: Add salt and 1 tablespoon of olive oil to your pasta water so the tortellini does not stick.

TORTELLINI WITH CREAMY MUSHROOM SAUCE

Steps:

• Cook the pasta until al dente, drain and return to the pan to keep warm.
• Meanwhile, heat the oil, add the mushrooms, and cook for 5 minutes.
• Add garlic and cook for 1 minute.
• Stir in the wine, and cook for another 5 minutes, or untill the liquid has reduced by half.
• Add cream, nutmeg and parsley and stir to combine.
• Cook for another 3-5 minutes, until the sauce has thickened slightly.
• Season with salt and pepper.
• Place tortellini on serving plates, spoon the sauce over and sprinkle with Parmesan
• Enjoy!