Tortellini With Wild Mushroom Sauce Recipes

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.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and are tender yet firm to the bite, 2 to 3 minutes; do not overcook. Drain, reserving some pasta water.
• Meanwhile, melt butter over medium heat in a large skillet. Add mushrooms, and saute until tender and golden brown, about 5 minutes. Reduce heat to low, pour in 1 1/2 cups of cream, and simmer, stirring occasionally, 4 to 5 minutes.
• Remove the skillet from the heat and add drained tortellini; toss to combine. Stir in remaining 1/2 cup of heavy cream, 1 1/2 cups Parmesan cheese, lemon zest, nutmeg, sea salt, and pepper; toss until well incorporated.
• Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly, 1 to 2 remaining Parmesan and parsley.

Steps:

• In a 2-quart saucepan, heat the oil over med-high heat.
• Add the shallots; cook, stirring, until tender, about 30 seconds.
• Add the mushrooms; cook, stirring, until softened, about 4 minutes.
• Add the broth, water, Madeira, thyme, salt and pepper to taste.
• Bring to a boil.
• Decrease heat and simmer uncovered, 10 minutes.
• In a 1 1/2 quart saucepan, melt the butter over med-high heat.
• Stir in the flour until absorbed.
• Stir in the mushrooms and broth; cook, stirring, until mixture comes to a boil, about 2 minutes.
• Add the cream and Parmesan cheese; add the parsley; stir to combine.
• Cook the pasta according to package directions; drain.
• Place the pasta in a serving bowl or individual bowls; add the mushroom 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.

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.

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.

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.