Cheese Tortellini with Butter, Mushrooms, and Crispy Sage


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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