Tortelloni With Mushroom Sage Sauce Recipes

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TORTELLONI WITH MUSHROOM-SAGE SAUCE



Tortelloni with Mushroom-Sage Sauce image

Categories     Milk/Cream     Dairy     Herb     Mushroom     Pasta     Sauté     Vegetarian     Quick & Easy     White Wine     Fall     Sage     Boil     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

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

Steps:

  • Cook pasta in pot of boiling salted water according to package directions; drain.
  • 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.

TORTELLINI WITH MUSHROOM SAUCE



Tortellini with Mushroom Sauce image

It's easy to turn these little twists of frozen-cheese-filled pasta into a meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 9

1 1/4 cups (1/3 of a 16-ounce bag) frozen cheese tortellini
2 teaspoons olive oil
8 ounces fresh shiitake mushrooms, stemmed, caps halved and thinly sliced
2 garlic cloves, sliced
1 cup water
Coarse salt and ground pepper
3 tablespoons grated Parmesan cheese
1 tablespoon cold butter
1/3 cup chopped fresh flat-leaf parsley

Steps:

  • 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.

TORTELLINI WITH MUSHROOM CARBONARA SAUCE



Tortellini with Mushroom Carbonara Sauce image

Provided by Bonnie Wilkens Metully

Categories     Milk/Cream     Egg     Mushroom     Pasta     Sauté     Parmesan     Bacon     Winter     Sage     Bon Appétit

Yield Makes 6 main-course servings

Number Of Ingredients 9

1 pound purchased fresh tortellini
12 bacon slices, coarsely chopped
1 pound crimini mushrooms, sliced
2 cups chopped onions
4 garlic cloves, minced
1/2 teaspoon dried sage leaves
4 large egg yolks
1 cup whipping cream
2/3 cup freshly grated Parmesan cheese

Steps:

  • Cook tortellini in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup cooking liquid.
  • Sauté bacon in large skillet over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons drippings from skillet. Add mushrooms, onions, garlic, and sage to skillet. Sauté over medium-high heat until mushrooms are tender, about 8 minutes. Add 1/2 cup reserved pasta cooking liquid to skillet. Bring to boil over medium-high heat. Whisk egg yolks and cream in small bowl to blend. Add cream mixture, tortellini, and 1/3 cup Parmesan cheese to mushroom mixture. Toss until sauce thickens and coats tortellini, adding more cooking liquid by tablespoonfuls to thin sauce, if desired, about 3 minutes. Season with salt and pepper. Transfer pasta to serving bowl and sprinkle with remaining 1/3 cup Parmesan cheese.

TORTELLINI WITH CREAMY MUSHROOM SAUCE



Tortellini With Creamy Mushroom Sauce image

You can use any kind of tortellini, and mushrooms for this recipe. You can make this a vegetarian dish, or not.

Provided by Katanashrp

Categories     Weeknight

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb tortellini
1/4 cup olive oil
1 1/4 mushrooms, thinly sliced
2 garlic cloves, crushed
1/2 cup dry white wine
10 ounces heavy cream
3 tablespoons fresh parsley, finely chopped
parmesan cheese, for topping
nutmeg, a pinch

Steps:

  • Cook the pasta until al dente, drain and return to the pan to keep warm.
  • Meanwhile, heat the oil, add the mushrooms, and cook for 5 minutes.
  • Add garlic and cook for 1 minute.
  • Stir in the wine, and cook for another 5 minutes, or untill the liquid has reduced by half.
  • Add cream, nutmeg and parsley and stir to combine.
  • Cook for another 3-5 minutes, until the sauce has thickened slightly.
  • Season with salt and pepper.
  • Place tortellini on serving plates, spoon the sauce over and sprinkle with Parmesan
  • Enjoy!

Nutrition Facts : Calories 753.7, Fat 49.3, SaturatedFat 23.1, Cholesterol 149.7, Sodium 422.6, Carbohydrate 57, Fiber 2.3, Sugar 1.6, Protein 17.2

CHEESE TORTELLINI WITH ITALIAN SAUSAGE AND MUSHROOM-SPINACH CREAM SAUCE



Cheese Tortellini with Italian Sausage and Mushroom-Spinach Cream Sauce image

Cheesy tortellini in a creamy mushroom and spinach sauce with sausage.

Provided by Gary Long

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Tortellini Recipes

Time 1h

Yield 6

Number Of Ingredients 15

2 Italian sausages, removed from casings and crumbled
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
3 tomatoes, diced
1 cup chopped fresh spinach
2 cremini mushrooms, chopped
1 ½ teaspoons dried basil
½ teaspoon salt
¼ teaspoon ground black pepper
¾ cup heavy cream
¾ cup milk
½ cup finely shredded Italian cheese blend
2 tablespoons all-purpose flour
2 (9 ounce) packages tri-colored cheese-filled tortellini

Steps:

  • Heat a nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned, about 10 minutes.
  • Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until the onion is translucent, about 5 minutes. Reduce heat; add tomatoes, spinach, mushrooms, basil, salt, and pepper. Bring to a simmer, stirring as needed.
  • Combine cream, milk, cheese, and flour in a bowl. Add to the tomato mixture and return to a simmer. Stir occasionally until reduced, about 15 minutes.
  • While the sauce is reducing, bring a large pot of water to a boil. Add tortellini and boil gently until tender, about 6 minutes. Drain the tortellini. Mix with the tomato sauce and serve.

Nutrition Facts : Calories 467.8 calories, Carbohydrate 37.8 g, Cholesterol 78.5 mg, Fat 27.7 g, Fiber 4.3 g, Protein 19 g, SaturatedFat 13.4 g, Sodium 884.7 mg, Sugar 5.1 g

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Top Asked Questions

Can I use sage instead of cheese in tortellini sauce?
Cheese Tortellini with Garlic Sage Butter Sauce If you prefer another stuffing, such as cheese or mushroom, by all means try it. Tortellini with Garlic and Fresh-Sage Butter Sauce Substitute 1 tablespoon of chopped fresh sage for the dried. Sauté until crisp but not brown, about 1 minute.
How to cook tortellini pasta with mushrooms?
When the butter is melted, add the mushrooms. Sauté for about 5 minutes, stirring occasionally, until the mushrooms are nicely browned. Add garlic and cook for another 30-60 seconds, just until fragrant. Add the drained tortellini, remaining 2 tablespoons butter, Parmesan, and parsley to the skillet.
How long do you cook tortellini sauce for?
Add cream, nutmeg and parsley and stir to combine. Cook for another 3-5 minutes, until the sauce has thickened slightly. Season with salt and pepper. Enjoy! “You can use any kind of tortellini, and mushrooms for this recipe.
Can I use any kind of tortellini for this recipe?
You can use any kind of tortellini, and mushrooms for this recipe. You can make this a vegetarian dish, or not. Join the conversation! AMT. PER SERVING % DAILY VALUE Cook the pasta until al dente, drain and return to the pan to keep warm. Meanwhile, heat the oil, add the mushrooms, and cook for 5 minutes. Add garlic and cook for 1 minute.

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