Beef Tortellini in a Creamy Tarragon and Mushroom Sauce

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READY IN: 30mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
  • Add white wine to deglaze pan. Turn down heat.
  • 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).
  • 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.
  • To make the sauce extra rich and flavourful, stir in some Romano or Parmesan cheese and add a couple of drops of truffle oil.
  • Add a few fresh basil leaves to sauce.
  • Meanwhile, salt water and boil pasta according to package instructions.
  • Combine pasta with sauce.
  • Enjoy.
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