Tortellini with Porcini Mushroom Sauce

Tortellini with Porcini Mushroom Sauce
Photo by Tom Schierlitz


  • ½ cup whipping cream
  • 1 ounce dried porcini mushrooms
  • 2 tablespoons butter
  • ¾ cup Parmesan cheese, freshly grated
  • 4 teaspoons fresh thyme
  • 1 cup shallots
  • 2 8-ounce packages dried three-cheese tortellini (such as Barilla)

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 stil...

View full recipe at Epicurious


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