Recipe by RUCIFEY
"Mushrooms and tortellini are mixed with a butter, garlic, and wine sauce. Tortellini looks like bellybuttons. This is a very quick and versatile meal."
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1 (16 ounce) package
portobello mushrooms, chopped
button mushrooms, sliced
salt and pepper to taste
grated Parmesan cheese
I took SweetJam's suggestion and doubled the butter. I also added in more minced garlic. My family really liked this--NO leftovers. The sauce for this was incredible. Not something for every day but every once and a while, it's nice to indulge.
The flavor is great, however, if you use the portions above, it's very dry. I doubled the wine, butter and garlic, and then added about a 1/2 tbsp of flour to thicken the sauce.
My family went ga-ga over this....we loved it so much that the next day we turned the same recipe into a cold pasta salad with vinegrette and red onions....hot and cold this recipe is outstanding!!
This was sooo yummy! I used 1/4 c chicken broth instead of wine because I didn't have any wine.
Really liked this one. I found that I needed to double the butter for a beautiful sauce. Thanks for sharing this was really good.
So very good, and so simple to prepare. I have NEVER liked tortellini in any dish until this. I use 1 lb sliced baby bellas and 8 oz sliced button mushrooms, or whatever I find, but we love the mushrooms so I always add an extra 8 oz and double the sauce. I use fresh basil ribbons when I have it on hand, but the dried is delicious, too. My family loves this and I have made it several times now.
This was so easy and delicious. Didn't have button mushrooms or white wine, so I substituted two more portobellos and vegetable broth. It was still excellent. I will be making this again and again.
Very light, delicious meal--perfect for summer. I added some frozen peas for a little crunch and color.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 195
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