Creamy Tuscan Mushroom Tortellini
Like many folks we’re trying to reduce the amount of meat we eat. We thought that a favorite recipe from the Closet Cooking blog, Creamy Tuscan Chicken Tortellini would actually work pretty well substituting mushrooms for the chicken. Today we picked up some portobello mushrooms from Wilson farm and gave it a try. It came out very well. Definitely one that we’ll do again.
You could definitely use a mix of mushrooms, and even mix in a spoonful of miso with the tortellini if you wanted to boost the umami.
Creamy Tuscan Mushroom Tortellini
Author: Chris
Recipe type: Quick, Main dish
Serves: 4
A meatless take on a family favorite from Closet Cooking.
Ingredients
- olive oil
- 1lb mushrooms, meaty portobellos work well
- 1 onion diced
- 2-3 cloves garlic, crushed
- 1 hot chile, crushed, or hot pepper flakes to your taste
- 1.5 cups broth, chicken or use vegetable stock if you're trying to keep it vegetarian
- 1 cup heavy cream
- 16-20oz fresh cheese tortellini
- 1 tsp italian seasoning (or a mix of oregano, basil, marjoram, thyme)
- ⅓ cup sundried tomatoes, sliced
- ⅓ cup grated parmesan
- 2 cups baby spinach
- fresh basil thinly sliced for garnish (optional)
Instructions
- Cut up the mushrooms into bit sized pieces or slices. Cook them using your favorite method (I use the water method from Dan Sousa's ATK "What's Eating Dan?" video, check it out. When they're tender and browned, remove them from the pan and set them aside.
- Add a tablespoon or so of olive oil to the pan, and saute the onions until tender.
- Mix in the crushed garlic and pepper flakes. Stir and heat until aromatic, about a minute.
- Now add in the stock, scraping up any browned bits on the pan. Mix in the heavy cream, italian seasoning, sun-dried tomatoes and tortellini. Bring the mixture to a boil, and then lower to a simmer to cook the tortellini.
- After about 5 minutes, add in the mushrooms, parmesan, and the baby spinach. Stir until the spinach wilts and the parmesan is melted in.
- Garnish with sliced basil and dish up.
