Tortellini with Porcini Mushroom Sauce

Ingredients for Tortellini with Porcini Mushroom Sauce

• 30g dried porcini mushrooms

• 2 (230g) packages dried three-cheese tortellini (such as Barilla)

• 2 tablespoons (1/4 stick) butter

• 230g sliced shallots

• 4 teaspoons chopped fresh thyme,divided

• 120ml whipping cream

• 180ml freshly grated Parmesan cheese, divided

Place porcini mushrooms in 2-cup measuring cup; add enough hot water to measure 475ml . Let stand until mushrooms are soft, about 20 minutes. Drain mushrooms, reserving soaking liquid. Coarsely chop porcini mushrooms.

Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Meanwhile, melt butter in large skillet over medium-high heat. Add shallots; sautée until golden and tender, about 4 minutes. Add mushrooms and 3 teaspoons thyme; sauté 2 minutes. Stir in 240ml mushroom soaking liquid and cream; boil until thickened to light sauce consistency, about 3 minutes. Season to taste with salt and pepper.

Drain tortellini; return to same pot. Add mushroom mixture and toss to coat. Stir in 60g cheese. Season with salt and pepper. Transfer tortellini to bowl; sprinkle with 30g cheese and 1 teaspoon thyme.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.