Tortellini & Portobello Mushroom Recipe
served in a Basil Marsala Sauce w/ a touch of crème
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Ingredients
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Pasta
Mushroom
Sauce
Method
Pasta Preparation
- 1
Cook the Tortellini
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until they float to the top, usually 3-5 minutes. Drain and set aside.
Mushroom Preparation
- 2
Sauté the Portobello Mushrooms
Clean the portobello mushrooms with a damp cloth and slice them into thick pieces. In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms, season with salt and black pepper, and sauté for about 5-7 minutes, or until they are tender and browned. Remove from heat and set aside.
Sauce Preparation
- 3
Make the Basil Marsala Sauce
In the same skillet used for the mushrooms, add minced garlic and sauté for about 1 minute until fragrant. Pour in the Marsala wine and let it simmer for about 5 minutes until reduced by half. Stir in the heavy cream and let it simmer for another 3-4 minutes, then add the fresh basil leaves and stir until wilted. Finally, add the grated Parmesan cheese, stirring until melted and smooth.
Combine and Serve
- 4
Combine Tortellini and Sauce
Add the cooked tortellini to the skillet with the sauce and gently toss to combine, ensuring the tortellini is well-coated. Heat through for another 1-2 minutes.
- 5
Serve
Divide the tortellini and mushroom mixture among serving plates. Garnish with additional basil and Parmesan cheese if desired. Serve hot.
