Tortellini With Wild Mushroom Sauce

• olive oil↗1 1⁄2 tablespoons
• minced shallots2 tablespoons
• coarsely chopped wild mushrooms (portobello, crimini, shiitake)3 cups
• vegetable broth↗1 1⁄2 cups
• water↗1⁄2 cup
• madeira wine (medium sweet) or 2 tablespoons marsala wine (medium sweet)↗2 tablespoons
• dried thyme↗1⁄4 teaspoon
• salt, to taste↗1⁄8 teaspoon

  to taste

• pepper, taste↗1⁄8 teaspoon

  taste

• butter or 2 tablespoons margarine↗2 tablespoons
• all-purpose flour↗3 tablespoons
• heavy cream↗3 tablespoons
• grated parmesan cheese2 tablespoons
• chopped fresh parsley1⁄4 cup
• fresh cheese tortellini2 package

  12 ounce

Step-by-step instructions

1. 1

   In a 2-quart saucepan, heat the oil over med-high heat.

2. 2

   Add the shallots; cook, stirring, until tender, about 30 seconds.

3. 3

   Add the mushrooms; cook, stirring, until softened, about 4 minutes.

4. 4

   Add the broth, water, Madeira, thyme, salt and pepper to taste.

5. 5

   Bring to a boil.

6. 6

   Decrease heat and simmer uncovered, 10 minutes.

7. 7

   In a 1 1/2 quart saucepan, melt the butter over med-high heat.

8. 8

   Stir in the flour until absorbed.

9. 9

   Stir in the mushrooms and broth; cook, stirring, until mixture comes to a boil, about 2 minutes.

10. 10

    Add the cream and Parmesan cheese; add the parsley; stir to combine.

11. 11

    Cook the pasta according to package directions; drain.

12. 12

    Place the pasta in a serving bowl or individual bowls; add the mushroom sauce.