Tortellini with Mushroom Sauce
1 16-ounce bag frozen cheese tortellini
2 garlic cloves, sliced
8 ounces fresh shitake mushrooms
3 tablespoons Parmesan cheese
1 tablespoon cold butter
2 teaspoons olive oil
Coarse salt and ground pepper
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.
Note: The mushroom sauce can also be tossed with plain pasta, such as fettuccine, linguine, or spaghetti. Cook two ounces of pasta, and add two more tablespoons of Parmesan.