Tortelloni with Mushroom-Sage Sauce

Tortelloni with Mushroom-Sage Sauce
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  • 1 ¼ cups dry vermouth or dry white wine
  • 4 tablespoons butter
  • ¾ cup whipping cream
  • 12 ounces fresh shiitake mushrooms
  • ½ cup shallots
  • 2 packets about 9 ounces each mushroom and cheese tortelloni
  • 1 ½ tablespoons fresh sage

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 m...

View full recipe at Epicurious


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