Mushroom Tortellini in a Cream Sauce is a rich, comforting dish that perfectly balances the earthy flavors of mushrooms with the creamy, velvety texture of the sauce.
This recipe provides a detailed, step-by-step guide to creating this delightful meal. Whether you are a seasoned cook or a kitchen novice, you will find this recipe straightforward and rewarding.
Ingredients
For the Tortellini:
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Filling:
- 2 cups finely chopped mushrooms (cremini, shiitake, or a mix)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Cream Sauce:
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley (for garnish)
Making the Tortellini Dough
Start by gathering all your ingredients. Measure the flour and place it in a large mixing bowl. Create a well in the center of the flour.
Mixing the Dough:
Crack the eggs into the well, add the olive oil and salt. Using a fork, gently beat the eggs and gradually incorporate the flour from the edges of the well until a dough starts to form.
Kneading the Dough
Transfer the dough to a lightly floured surface. Knead it for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour; if it’s too dry, add a few drops of water.
Resting the Dough:
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This step is crucial as it allows the gluten to relax, making the dough easier to roll out.
Preparing the Mushroom Filling
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Cook the Mushrooms
Add the chopped mushrooms to the skillet. Cook them for about 10 minutes until they release their moisture and become tender. Season with salt and pepper to taste.
Combine the Ingredients
Transfer the mushroom mixture to a bowl. Let it cool slightly, then stir in the grated Parmesan cheese. This will help bind the filling together.
Assembling the Tortellini
Divide the dough into four equal pieces. Work with one piece at a time, keeping the others covered with plastic wrap to prevent drying out. Roll the dough out on a floured surface until it is very thin, about 1/16 inch thick.
Cut the Dough
Use a round cutter or a glass to cut the dough into circles, about 3 inches in diameter.
Fill the Tortellini
Place a small teaspoon of mushroom filling in the center of each circle. Fold the dough over the filling to form a half-moon shape. Press the edges to seal, then bring the two corners together and pinch to form the tortellini shape.
Cook the Tortellini
Bring a large pot of salted water to a boil. Add the tortellini and cook for about 3–4 minutes, or until they float to the surface. Use a slotted spoon to transfer them to a plate.
Making the Cream Sauce
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until it is fragrant but not browned.
Add the Cream
Pour in the heavy cream, stirring constantly. Bring the mixture to a gentle simmer, then reduce the heat to low.
Incorporate the Cheese
Gradually add the grated Parmesan cheese, stirring until it is fully melted and the sauce is smooth. Season with nutmeg, salt, and pepper to taste.
Combining and Serving
Gently add the cooked tortellini to the cream sauce, ensuring they are well-coated with the sauce. Cook for an additional 2–3 minutes to allow the flavors to meld together.
Garnish and Serve
Transfer the tortellini to serving plates. Sprinkle with freshly chopped parsley and a little extra Parmesan cheese for garnish.
Tips and Variations
- Vegetarian Option: For a vegetarian version, use vegetable broth instead of chicken broth.
- Mushroom Variations: Experiment with different types of mushrooms for varied flavors and textures. Porcini mushrooms add a robust, woodsy flavor.
- Storage: Store any leftover tortellini in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of cream to prevent drying out.
Conclusion
Mushroom Tortellini in a Cream Sauce is a luxurious and satisfying dish that can impress guests or serve as a comforting family meal.
Enjoy the rich flavors and creamy texture, and don’t forget to share this delightful recipe with friends and family!
