Tortellini With Mushroom Sauce

READY IN: 25mins
Recipe by Vino Girl

I used only about half of the butter and oil listed, and while the original recipe says it is for one, I thought this was the perfect size for two. From Everyday Food June 2005.

Top Review by meredin

I used normal mushrooms since that is what I had on hand. This dish had no flavor at all. The only thing I could taste was the pasta and mushrooms. We ate it but I won't be remaking it again.

Ingredients Nutrition

  • 1 14 cups frozen cheese tortellini (I used 1 1/2 cups dry instead)
  • 8 ounces fresh shiitake mushrooms, stemmed and thinly sliced
  • 2 garlic cloves, thinly sliced (I used 4)
  • 3 tablespoons parmesan cheese, grated
  • 2 teaspoons olive oil
  • 1 cup water
  • 1 tablespoon cold butter
  • 13 cup fresh parsley, chopped
  • salt and pepper


  1. Cook tortellini according to package instructions; drain.
  2. Meanwhile heat oil in a large skillet over medium-low heat.
  3. Add mushrooms and garlic; cook, stirring frequently, until mushrooms are tender (about 7 minutes).
  4. Add water; season with salt and pepper.
  5. Cook until liquid is reduced by half (about 5 minutes).
  6. Remove from heat. Add tortellini, parmesan, butter and parsley.
  7. Toss and serve.

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