Tortellini with Porcini Mushroom Sauce

Tortellini with Porcini Mushroom Sauce
Photo by Tom Schierlitz


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

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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