[onlypaid]
by Chef John Guinivere
Summary: Fresh cheese tortellini with Portabella mushrooms, zucchini and tomatoes in a light white sauce.
Cooking time (duration): 30 minutes
Number of servings (yield): 4
Get the Flash Player to see this player.
Ingredients
- 2 large Portabella mushrooms, sliced into 1/3 inch strips
- 1 Tbs. butter
- ½ cup white wine
- ¼ red onion, diced
- 1 clove garlic, minced
- 12 baby tomatoes, whole
- 1 zucchini, cut into pieces
- 2/3 cup heavy cream
- 1 package fresh tortellini
- grated parmesan for garnish
Instructions
- Place the sliced mushrooms and butter in a heated saute pan.
- Add a few pinches of salt and pepper.
- Add white wine and let simmer and begin to evaporate.
- While mushrooms are cooking bring a pot of salted water to a boil and cook the tortellini according to the packages directions.
- Add onions and garlic to the mushrooms.
- Cook for a few minutes and add the tomatoes.
- Add the sliced zucchini.
- Add the heavy cream.
- Add salt and pepper to taste.
- Strain the cooked tortellini and add it to the sauce.
- Garnish with fresh grated Parmesan.
Copyright © ChefLive Media, Inc. 2010.
Print This Post