Tortellini With Wild Mushroom Sauce

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 1/2 tablespoons olive oil
• 2 tablespoons minced shallots
• 3 cups coarsely chopped wild mushrooms (portobello, crimini, shiitake)
• 1 1/2 cups vegetable broth
• 1/2 cup water
• 2 tablespoons madeira wine (medium sweet) or 2 tablespoons marsala wine (medium sweet)
• 1/4 teaspoon dried thyme
• 1/8 teaspoon salt, to taste
• 1/8 teaspoon pepper, taste
• 2 tablespoons butter or 2 tablespoons margarine
• 3 tablespoons all-purpose flour
• 3 tablespoons heavy cream
• 2 tablespoons grated parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 (12 ounce) packages fresh cheese tortellini

Recipe

• 1 in a 2-quart saucepan, heat the oil over med-high heat.
• 2 add the shallots; cook, stirring, until tender, about 30 seconds.
• 3 add the mushrooms; cook, stirring, until softened, about 4 minutes.
• 4 add the broth, water, madeira, thyme, salt and pepper to taste.
• 5 bring to a boil.
• 6 decrease heat and simmer uncovered, 10 minutes.
• 7 in a 1 1/2 quart saucepan, melt the butter over med-high heat.
• 8 stir in the flour until absorbed.
• 9 stir in the mushrooms and broth; cook, stirring, until mixture comes to a boil, about 2 minutes.
• 10 add the cream and parmesan cheese; add the parsley; stir to combine.
• 11 cook the pasta according to package directions; drain.
• 12 place the pasta in a serving bowl or individual bowls; add the mushroom sauce.