TORTELLONI WITH MUSHROOM-SAGE SAUCE
CATEGORIES
INGREDIENTS
  • Servings: 6
  • 2 packages (about 9 ounces each) mushroom and cheese tortelloni
  • 1/4 cup (1/2 stick) butter
  • 1/2 cup chopped shallots
  • 12 ounces fresh shiitake mushrooms, stemmed, caps thickly sliced
  • 1 1/4 cups dry vermouth or dry white wine
  • 3/4 cup whipping cream
  • 1 1/2 tablespoons chopped fresh sage
DIRECTIONS
  1. Cook pasta in pot of boiling salted water according to package directions; drain.
  2. 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.
  3. Makes 6 servings.