Cheese Tortellini With Mushrooms Recipes

TORTELLINI WITH MUSHROOM SAUCE

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.

MUSHROOM TORTELLINI SOUP

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add mushrooms; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. , Add broth and tomatoes; bring to a boil. Add tortellini; cook, uncovered, just until tortellini float (do not boil), 3-4 minutes. Stir in spinach and pepper; cook just until spinach is wilted. If desired, serve with cheese.

MUSHROOM TORTELLINI ALFREDO

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.

CHEESE TORTELLINI WITH ITALIAN SAUSAGE AND MUSHROOM-SPINACH CREAM SAUCE

Steps:

• Heat a nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned, about 10 minutes.
• Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until the onion is translucent, about 5 minutes. Reduce heat; add tomatoes, spinach, mushrooms, basil, salt, and pepper. Bring to a simmer, stirring as needed.
• Combine cream, milk, cheese, and flour in a bowl. Add to the tomato mixture and return to a simmer. Stir occasionally until reduced, about 15 minutes.
• While the sauce is reducing, bring a large pot of water to a boil. Add tortellini and boil gently until tender, about 6 minutes. Drain the tortellini. Mix with the tomato sauce and serve.

CHEESE TORTELLINI WITH MUSHROOMS

Steps:

• Thinly sliced mushrooms.
• Heat olive oil in a large pan over medium heat. Add garlic, shallots & salt. Cook 1-2 minutes.
• Add mushrooms, cook 3-4 minutes until softened. Pour in wine and bring to a boil.
• Add cooked pasta. Lift from bottom of pan, mix for about 4 minutes until well mixed and hot. Add basil and 1/2 of the cheese. Toss briefly.
• Turn into serving bowl. Garnish with remaining cheese and ground pepper.

TORTELLINI WITH MUSHROOMS & PEAS

Steps:

• Too often my friends think of pasta dishes as having to be heavy and rich. And while I love them that way...heavy and rich certainly they do not have to be. There are a ton of pasta recipes that are light, have subtle flavors, and are absolutely delicious. Here's just such a recipe for Tortellini. In this recipe, the pasta sauce consists of some sautéed mushrooms, peas, and some chicken stock. That means it's a very simple, and very fast, sauce, and a fast and easy pasta recipe, that you can easily make after getting home from work. And while it's filling and satisfying it won't weigh you down. Hope you love this tortellini recipe as much as I do.Recipe Overview & Keys to SuccessTo make the best Tortellini with Mushrooms and Peas, try to make sure you do the following:Over cooked tortellini will ruin this pasta recipe. It turns mushy, and a bit gross, so I pull the pasta out about a minute before the package suggests, and finish the tortellini in the sauce.The mushrooms on the other hand, I like to make sure are well done. Undercooked, I don't much care for the texture of mushrooms, and I don't think the flavors are concentrated enough. Start cooking them first as they will take the longest (about 15 minutes0, and cook the mushrooms until almost all the water is evaporated out, and they are nicely browned on all sidesThe chicken stock, combined with the olive oil/butter, is what makes the pasta sauce, and you shouldn't skimp. There should be enough sauce to well coat all the tortellini. Fortunately, if it ever looks dry, it's easy to just add a bit more.RECIPE FOR TORTELLINI WITH MUSHROOMS AND PEASIngredients (for 2) 1 package cheese tortellini3/4 cup crimini mushrooms chopped1/3 cup frozen peas1 cup chicken stock1 teaspoon chopped rosemary1 garlic clove minced1 shallot minced1 strip bacon chopped1 tablespoon butter2 - 3 tablespoons of good olive oilTortellini with Mushrooms & PeasStart by sautéing the mushrooms over medium high heat in olive oil; season them with salt and pepper, and toss every 3 - 4 minutes until well cooked through; about 15 - 20 minutesOnce cooked, remove the mushrooms and add the bacon to the pan. Sauté it until crispOnce the bacon is crisp, add the mushrooms back, as well as the shallots and garlic and turn up the heatDrop the pasta into boiling, salted water and stir to prevent from sticking; cook about 1 minute less than the package suggestsOnce the tortellini is in the water, add the chicken stock and the rosemary to the mushrooms; bring to a boil and reduce by half while the Tortellini cooksIf the chicken stock reduces before the tortellini is done, just turn the heat downDrain the tortellini and add it to the mushrooms. Add the frozen peas and cook everything over high heat, and season with salt and pepperCook for a few minutes, tossing every 30 seconds or so; if the tortellini looks dry add more stock to the sauceTurn the heat off, and add the butter, and parmesan cheese; toss to combineServe up the Tortellini with a bit more parmesan cheese and a drizzle of olive oil.Wine Recommendation: With Italian food, I love Italian wine, and while there are probably many white varietals that would go very well with the Tortellini, I think the addition of the mushroom and rosemary allow you to go bigger. Barbara would be my pick. Generally it's a pretty easy drinking red without a ton of tannin, and good acid, making it a nice paring wine.