Beef Tortellini in a Creamy Tarragon and Mushroom Sauce

Submitted by LivinInTO

"This simple and quick recipe makes for a delicious, creamy and comforting meal. Note: You can also add a couple of drops of truffle oil for extra (mushroom-y) flavour."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 3-4

ingredients

• 1⁄2 large onion, chopped
• 2 teaspoons garlic, chopped
• 8 ounces mushrooms, sliced
• 1 -2 teaspoon tarragon
• fresh basil (to taste)
• salt and pepper (to taste)
• 1⁄3 cup cream
• 1⁄2 cup beef stock
• 1 -2 tablespoon white wine or 1 -2 tablespoon vodka
• 1 tablespoon olive oil
• flour (as thickening agent for sauce) or cornstarch (as thickening agent for sauce)
• 1 (370 g) package beef tortellini

directions

1. In a large pan, fry: onion, garlic and mushrooms in 1 tbsp of olive oil and season with salt/pepper/tarragon. Cook until onions become transparent and mushrooms start to sweat (3-4 minutes).
2. Add white wine to deglaze pan. Turn down heat.
3. Add beef stock and cream and allow the sauce to return to a slow simmer until mushrooms are cooked through and flavours saturate the sauce. (5-10 minutes).
4. At this point, if the sauce is still too thin you can whisk in flour to help thicken. To avoid clumps: whisk a bit of flour into a small amount of cool water in a cup and then add that to the sauce.
5. To make the sauce extra rich and flavourful, stir in some Romano or Parmesan cheese and add a couple of drops of truffle oil.
6. Add a few fresh basil leaves to sauce.
7. Meanwhile, salt water and boil pasta according to package instructions.
8. Combine pasta with sauce.
9. Enjoy.