Priano Tortellini Recipes

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TORTELLINI WITH PORCINI MUSHROOM SAUCE



Tortellini with Porcini Mushroom Sauce image

Looking for a pasta recipe with impressive flavor and which has practically no prep involved? You've come to the right place.

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Mushroom     Pasta     Sauté     Vegetarian     Kid-Friendly     Quick & Easy     Lunch     Parmesan     Thyme     Shallot     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4-6 servings

Number Of Ingredients 7

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

Steps:

  • 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; sautée 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.

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