Tortelloni With Mushroom Sauce Food

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 PORCINI MUSHROOM SAUCE

Steps:

• Place porcini mushrooms in 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 until just tender but still firm to bite, stirring occasionally.
• Meanwhile, melt butter in large skillet over medium-high heat. Add shallots; sautée until golden and tender, about 4 minutes. Add mushrooms and 3 teaspoons thyme; sauté 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 teaspoon thyme.

TORTELLONI WITH MUSHROOM-SAGE SAUCE

Steps:

• Cook pasta in pot of boiling salted water according to package directions; drain.
• 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.

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.

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.

TORTELLINI WITH ITALIAN SAUSAGE, FENNEL, AND MUSHROOM

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage, and mushrooms; sauté until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes. Add garlic and fennel seeds; stir 1 minute. Stir in cream, then 1 cup broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes.
• Meanwhile, cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain tortellini; return to same pot.
• Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. Stir in 1/2 cup cheese; add more broth by 1/4 cupfuls to moisten if dry. Season with salt and pepper, sprinkle with chopped fennel fronds, and serve, passing additional cheese.

TORTELLINI WITH MUSHROOM CARBONARA SAUCE

Steps:

• Cook tortellini in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup cooking liquid.
• Sauté bacon in large skillet over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons drippings from skillet. Add mushrooms, onions, garlic, and sage to skillet. Sauté over medium-high heat until mushrooms are tender, about 8 minutes. Add 1/2 cup reserved pasta cooking liquid to skillet. Bring to boil over medium-high heat. Whisk egg yolks and cream in small bowl to blend. Add cream mixture, tortellini, and 1/3 cup Parmesan cheese to mushroom mixture. Toss until sauce thickens and coats tortellini, adding more cooking liquid by tablespoonfuls to thin sauce, if desired, about 3 minutes. Season with salt and pepper. Transfer pasta to serving bowl and sprinkle with remaining 1/3 cup Parmesan cheese.