Tortellini with Porcini Mushroom Sauce
Indulge in the rich, earthy flavors of this Tortellini with Porcini Mushroom Sauce, a dish that brings the elegance of restaurant dining straight to your table. Perfectly al dente cheese tortellini is enveloped in a luxuriously creamy porcini mushroom sauce, made with rehydrated dried porcini mushrooms, garlic, shallots, and a touch of dry white wine for depth. The reserved mushroom soaking liquid adds an extra layer of umami, while grated Parmesan and a splash of heavy cream create a velvety texture. Finished with fresh parsley for a burst of color and brightness, this recipe is a harmonious balance of indulgence and sophistication. Ready in just 40 minutes, it's the ultimate comfort food for a special dinner or cozy weeknight meal.
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Recipe Information
Ingredients
- 500 grams Cheese tortellini
- 25 grams Dried porcini mushrooms
- 30 grams Unsalted butter
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 1 medium Shallot, finely chopped
- 100 milliliters Dry white wine
- 200 milliliters Heavy cream
- 50 grams Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
- 250 milliliters Water (for soaking mushrooms)
Instructions
Heat 250 milliliters of water in a small pot until warm but not boiling. Remove from heat and soak the dried porcini mushrooms for 15 minutes to rehydrate.
While the mushrooms are soaking, bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions. Drain and set aside.
Once rehydrated, remove the porcini mushrooms from the soaking liquid, reserving the liquid for later. Chop the mushrooms into small pieces and strain the soaking liquid through a fine mesh sieve to remove any grit.
In a large skillet over medium heat, melt the butter with the olive oil. Add the minced garlic and chopped shallot, cooking for 2-3 minutes until fragrant and softened.
Stir in the chopped porcini mushrooms and cook for another 2 minutes.
Increase the heat to medium-high and deglaze the skillet with the dry white wine, cooking for about 3 minutes until the liquid has reduced by half.
Add the strained porcini soaking liquid to the skillet, followed by the heavy cream. Stir to combine and simmer gently for 5-7 minutes until the sauce thickens slightly.
Stir in the grated Parmesan cheese and season with salt and black pepper to taste. Continue cooking until the cheese melts and incorporates into the sauce.
Add the cooked tortellini to the skillet and gently toss to coat in the porcini mushroom sauce.
Garnish with fresh chopped parsley and serve immediately with additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 916 mg | 40% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.2 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 191 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
