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Tortellini with Porcini Mushroom Sauce

Tortellini with Porcini Mushroom Sauce


  • 1 ounce dried porcini mushrooms*
  • 2 8-ounce packages dried three-cheese tortellini (such as Barilla)
  • 2 tablespoons (1/4 stick) butter
  • 4 teaspoons chopped fresh thyme, divided
  • 3/4 cup freshly grated Parmesan cheese, divided

Recipe Preparation

  • Place porcini mushrooms in 2-cup measuring cup; add enough hot water to measure 2 cups. 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; sauté until golden and tender, about 4 minutes. Add mushrooms and 3 teaspoons thyme; sauté 2 minutes. Stir in 1 cup 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 1/2 cup cheese. Season with salt and pepper. Transfer tortellini to bowl; sprinkle with 1/4 cup cheese and 1 teaspoon thyme.

  • *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

Nutritional Content

One serving contains the following: Calories (kcal) 645.46t % Calories from Fat 43.3 Fat (g) 31.03t Saturated Fat (g) 17.48t Cholesterol (mg) 118.38t Carbohydrates (g) 64.52 t Dietary Fiber (g) 3.69 t Total Sugars (g) 2.55 t Net Carbs (g) 60.83t Protein (g) 28.15tReviews Section

Watch the video: Tortellini with porcini mushrooms and blue cheese. easy pasta recipes by Lazy Pasta