1 Review

Firstly I scaled this to 6 serves as the pack of tortellini I had was over 600g and recommended for 4 and still adjusted ingredient amounts then to suit what I had on hand, using 550g large baby cap mushrooms [sliced], 3 heaped teaspoons minced garlic and 500ml liquid (whipping) cream and added 4 rashers of bacon [diced - fat and rind removed], with the mushrooms when cooking. I couldn't bring myself to process (I assume blend) the mushroom mix as I felt it would have been soupy and not to our taste, so I slowly reduced the cream to a good thickness and then added the mix to the cooked tortellini and put in a warm (140C fan forced) for 15 minutes to let flavours meld and then served with steamed vegetables. My apologies to you JuanCar for not reading your recipe more closely before tagging and thank you for posting.

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I'mPat August 31, 2010
Tortellini in mushroom sauce