Tortellini With Mushroom Sauce

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.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 1 1⁄4 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
• 1⁄3 cup fresh parsley, chopped
•  salt and pepper

Directions

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.