Classic Mushroom Cream Tortellini
This creamy mushroom tortellini is a quick and satisfying meal. Earthy mushrooms combine with a rich cream sauce and tender tortellini for a cozy dish.
Equipment
- Large Pot
- Large Skillet or Pan
Ingredients
Main Ingredients
- 1 package Fresh Tortellini Cheese, spinach and ricotta, or even meat tortellini work wonderfully.
- 8 oz Mushrooms Cremini (baby bella) mushrooms are my go-to for their robust flavor, but white button mushrooms or even a mix of wild mushrooms would be fantastic.
- 2-3 cloves Garlic Freshly minced garlic makes all the difference!
- 1-2 tablespoons Butter or Olive Oil For sautéing.
- 1/2 cup Chicken or Vegetable Broth Adds depth to the sauce.
- 1/2 cup Heavy Cream or Milk Heavy cream will give you a richer sauce, but milk (whole milk ideally) works for a lighter option.
- 1/4 cup Parmesan Cheese Freshly grated is always best.
- 2 tablespoons Fresh Parsley For garnish and a touch of freshness.
- Salt and Black Pepper To taste.
Instructions
Instructions
- Bring a large pot of salted water to a boil, then add the tortellini and cook until al dente according to package directions, typically 2-3 minutes.
- While the tortellini cooks, heat butter or olive oil in a large skillet over medium-high heat.
- Add the sliced mushrooms to the skillet and cook for 5-7 minutes until golden brown and their moisture has been released.
- Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Pour in the broth, scraping up any browned bits from the pan, and simmer for 1-2 minutes until slightly reduced.
- Reduce the heat to low, then stir in the heavy cream or milk and grated Parmesan cheese.
- Cook gently, stirring for 2-3 minutes, until the cheese is melted and the sauce has slightly thickened, then season with salt and pepper.
- Add the cooked tortellini to the sauce and toss gently to coat, then remove from heat.
- Stir in the fresh chopped parsley and serve immediately with extra Parmesan cheese if desired.
Notes
Fresh tortellini cooks much faster than dried, so keep an eye on it to prevent overcooking. For a richer sauce, use heavy cream; for a lighter option, whole milk works well.