Cheese Tortellini with Butter, Mushrooms, and Crispy Sage

May 24, 2019

We are on a mushroom kick at our house!  This recipe doesn't disappoint.  The flavor is AMAZING & it tastes delicious!  

 

From HHM:

Crimini Mushrooms-Shamrock Farm 

Sage-Healthy Roots

Farmers Choice Salad Mix-Garcia's Gardens

Spicy Purple Radish Microgreens-Garcia's Gardens

Feta-Caprini Creamery

 

 

Curious about Sage & Mushrooms?  FoodLink is a great way to learn more about what you're eating.  Click on Sage or Mushrooms to learn more.

 

 

Cheese Tortellini with Butter, Mushrooms, and Crispy Sage

 

 

Ingredients
1 (25 ounce) package cheese tortellini
1 tablespoon fresh sage chopped 
7 ounces crimini mushrooms sliced
3 tablespoons butter divided
1 tablespoon olive oil

1 clove garlic minced
1/2 cup freshly grated Parmesan cheese
Salt & pepper to taste

Instructions
Boil water for the tortellini and cook it according to package instructions.

 

Meanwhile, prep the mushrooms and the sage.

 

When the pasta is about 6-7 minutes from being ready, add 1 tbsp of the butter and the olive oil to a skillet over medium-high heat. When the pan is hot, add the sage. Cook it for about a minute until it crisps up. Take it out of the pan and set aside.

 

Add the mushrooms, garlic, and another tablespoon of the butter to the pan. Sauté for about 5 minutes, stirring occasionally, or until the mushrooms are nicely browned. 

 

Add the drained tortellini, remaining butter, Parmesan cheese, and sage to the pan. Toss until everything's nicely coated. Season with salt & pepper as needed. Serve immediately. 

 
Recipe Notes

This recipe makes 3-4 servings. It is pretty rich, so I'd serve 4 but ensure there's other stuff to eat with it like a salad, or you could make 2 large portions.

 

 

Recipe from Pinterest on Salt & Lavender

 

 

 

 

 

 

 

 

 

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