A decadent meal, Tortellini in a Portobello Mushroom Cream Sauce. This meal is elegant, flavorful and easy to make. You all are going to love it.
Happy Friday! Damn, I do love weekends! Sure you may be thinking, whats the difference she’s a stay at home mom… the difference is on the weekends we are busy with family stuff, I have an extra set of hands with the hubby home and for whatever reason I am just more relaxed. Its going to be beautiful this weekend! Lets soak it up while it lasts, right!?! One of LeMoine Family Kitchens wonderful readers had requested a tortellini recipe, I am hoping she likes this one, we sure enjoyed it!
I have to say I really never liked mushrooms, not because of the flavor but because of a weird texture thing. That was until I ate the amazing Portobello appetizer from Sirenas Ristorante at Pier Village in Long Branch. Just as i’m typing that I’m realizing its been a LONG time since i’ve been there, note to self, get there! This rich, creamy tortellini dish comes together really easily and is full of wonderful flavor! Give it a try for Sunday dinner! I served a really simple salad with it.
2 – 12oz pkg dried Three Cheese Tortellini, reserve 1/2 cup pasta water
1 Tbsp butter
3 Tbsp olive oil
1 shallot, chopped
5 garlic cloves, sliced
5 nice big portobello mushroom caps, cut in half then sliced
2 1/2 cups vegetable broth
1 pint light cream
a couple handfulls of basil, julienned (sliced)
1/2 cup marscapone cheese
salt and pepper
Note on the pasta, I cook the pasta a few minutes short of al dente in the boiling water, drain it and finish it in the sauce. More on that in a minute.
In a large sauté pan, over medium heat, add the butter and oil. Add the shallot and garlic and sauté until just softened. Season with salt and pepper.
Lower heat to medium low. Add in the sliced portobello mushrooms. I cut them into relatively thick slices and let them cook slowly until most of the moisture is cooked out and the flavor is concentrated. It took about 20 minutes.
Pour the vegetable broth in and simmer for 8-10 minutes. Stir the light cream and basil in and again simmer for about 8 minutes.
At this point go ahead and toss in the drained tortellini. Cook for a few minutes, until cooked perfectly. If it looks dry go ahead and add some of the reserved pasta water.
Lastly, stir in the marscapone cheese to add a wonderful creaminess to the pasta. Check for seasoning to see if you need anymore salt and pepper. If you’d like finish off with a sprinkle of freshly grated cheese.
*this is my original recipe*