Tortellini With Mushroom Cream Sauce Food

CHEESE TORTELLINI WITH ITALIAN SAUSAGE AND MUSHROOM-SPINACH CREAM SAUCE

Steps:

• Heat a nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned, about 10 minutes.
• Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until the onion is translucent, about 5 minutes. Reduce heat; add tomatoes, spinach, mushrooms, basil, salt, and pepper. Bring to a simmer, stirring as needed.
• Combine cream, milk, cheese, and flour in a bowl. Add to the tomato mixture and return to a simmer. Stir occasionally until reduced, about 15 minutes.
• While the sauce is reducing, bring a large pot of water to a boil. Add tortellini and boil gently until tender, about 6 minutes. Drain the tortellini. Mix with the tomato sauce and serve.

CREAMY MUSHROOM TORTELLINI ALFREDO

Steps:

• Fill a large pot with water and 1 tablespoon oil; bring to a rolling boil. Stir in tortellini and cook until they float to the top and the filling is hot, about 7 minutes. Drain and transfer to a large bowl.
• Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-high heat. Saute mushrooms, onion, and garlic until the vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the tortellini.
• Drain the excess liquid from the mushrooms from the saucepan. Reduce heat to medium and melt remaining 6 tablespoons butter. Stir in half-and-half, salt, pepper, garlic powder, and cayenne. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
• Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.

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!

TORTELLINI WITH MUSHROOM CREAM SAUCE

Steps:

• 1. Cook the tortellini in a large pan of rapidly boiling salted water until al dente. Drain, return to the pan and keep warm. Slice the mushrooms finely. Grate the lemon rind. 2. Melt the butter in a pan and cook the mushrooms over medium heat for 2 minutes. Add the garlic, cream, lemon rind, nutmeg and freshly ground black pepper, to taste. Stir over low heat for 1-2 minutes. Stir in the grated Parmesan and cook gently for 3 minutes. 3. Add the sauce to the tortellini and stir gently to combine well. Spoon into serving dishes and top with extra pepper.

TORTELLINI WITH MUSHROOM AND GARLIC SAUCE

Steps:

• Cook tortellini according to package directions, drain and set aside.
• Saute mushrooms and garlic in oil until tender: 5-6 minutes.
• Add peas, roasted peppers, salt and pepper. Cook until heated throiugh: 2-3 minutes.
• Serve over hot tortellini.
• Garnish with parmesan cheese.

CHICKEN TORTELLINI WITH MUSHROOM SAUCE

Steps:

• Combine flour and 1/4 tsp salt and lay out on countertop or pastry board.
• Whisk 3 eggs, milk and oil together until well blended.
• Make well in the middle of the flour and slowly add the egg mixture mixing together with fingertips until you have formed a ball of dough.
• Place dough on lightly floured countertop and knead until dough is smooth and elastic (about 10 minutes or so... It's a workout).
• Wrap dough in plastic wrap and allow to sit about 15 minutes.
• Combine remaining egg, chicken, spinach, prosciutto, garlic, 1 tbsp cream, 2 tbsp parmesan, remaining salt and pepper and mix well.
• Remove dough from plastic and knead briefly, then cut into 3 pieces.
• Lightly flour dough and roll out to approximately the thickness of a fettucine noodle.
• Using a two inch round cutter cut out dough circles.
• (Keep dough you are not working with covered with a damp towel to prevent drying out).
• Place about 1/2 tsp of chicken filling in the middle of the circle and fold over into half moon shape pinching out all the air and sealing all the way around.
• Fold tortellini back on the flat side (as opposed to the rounded end you pressed together and sealed) and press ends together (this will give you the typical tortellini appearance).
• Continue with all the dough, rerolling scraps and recutting out until you have used all the dough.
• Let tortellini dry about a half hour before cooking.
• Heat butter in a large saucepan over medium heat until melted.
• Add mushrooms and cook 5 minutes.
• Stir in remaining cream and bring to a boil.
• Immediately reduce heat to low and allow to simmer 5 more minutes.
• Stir in remaining parmesan and allow to cook an additional minute stirring continuously.
• Remove from heat.
• Cook tortellini in a large pot of boiling salted water about 5 minutes working in batches.
• Drain tortellini well and add to cream sauce.
• Bring just to a boil over medium heat then reduce heat to low and cook 10 minutes.
• Sprinkle with parsley and enjoy.

CHICKEN MEATBALLS WITH TORTELLINI IN MUSHROOM CREAM SAUCE

Steps:

• Meatballs:.
• Preheat oven to 350.
• Lightly mix all meatball ingredients together. Form into golf ball or slightly smaller size balls. Place on foil lined baking sheet and bake for 15-20 minutes, until done.
• Sauce:.
• Melt butter in large skillet, add onion, garlic and mushrooms.
• Saute until soft.
• Add flour and stir until coated. Let cook 1-2 minutes.
• Add half and half, poultry seasoning, salt, pepper and Asiago cheese.
• Cook over medium-low heat until slightly thickened.
• Add meatballs and cooked tortellini to sauce.
• Stir and continue to cook over medium-low heat for about 15 minutes, stirring occasionally to coat meatballs.

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.

TORTELLINI WITH PORCINI MUSHROOM SAUCE

Steps:

• Place porcini mushrooms in a 2-cup measuring cup; add enough hot water to measure 2 cups. Let stand until mushrooms are soft, about 20 minutes.
• Drain mushrooms, reserving soaking liquid. Coarsely chop porcini mushrooms.
• Cook tortellini in large pot of boiling salted water per package directions. Tortellini should be just tender but still firm to the bite. Stir occasionally while boiling.
• Meanwhile, melt butter in large skillet over medium-high heat. Add shallots; saute until golden and tender, about 4 minutes.
• Add mushrooms and 3 tsp thyme; saute 2 minutes.
• Stir in 1 cup mushroom soaking liquid and cream; boil until thickened to light sauce consistency, about 3 minutes. Season to taste with salt and pepper.
• Drain tortellini; return to same pot. Add mushroom mixture and toss to coat.
• Stir in 1/2 cup cheese. Season with salt and pepper.
• Transfer tortellini to bowl; sprinkle with 1/4 cup cheese and 1 tsp thyme.
• Serve immediately.