My take on the recipe Baked Tortellini Alfredo with Mushrooms From Southern Living

October 2020.

Recipe by Lisa Cericola and Patricia S. York

INGREDIENTS:

¼ cup unsalted butter

2 (8 oz) punnets mushrooms (shiitake or cremini are good)

3 Garlic cloves very finely chopped

1 cup heavy whipping cream (*)

½ cup whole milk (*)

½ tsp kosher salt

¼ tsp black pepper

¼ tsp ground nutmeg

2 cups Parmesan cheese finely grated

2 8 oz packets frozen cheese tortellini. (1 packet is sufficient for three or fewer diners).

2 Tbsp flat leaf parsley finely chopped

Baked Tortellini Alfredo with Mushrooms.   From Southern Living <br />
October 2020.     Recipe by Lisa Cericola and Patricia S. York<br />
<br />
This work is licensed under a Creative Commons Attribution-<br />
NonCommercial 4.0 International License.
Baked Tortellini Alfredo with Mushrooms.   From Southern Living <br />
October 2020.     Recipe by Lisa Cericola and Patricia S. York<br />
<br />
This work is licensed under a Creative Commons Attribution-<br />
NonCommercial 4.0 International License.

METHOD:

• Rinse and slice the mushrooms coarsely and set aside.

• In a large pot of lightly salted water cook the tortellini as per the instructions. When cooked, drain in a colander and rinse gently with cold water to stop the cooking.

• Set the oven shelf to 8” from the broiler and turn the broiler on.

• Melt the butter in a 12”ovenproof skillet. (10” if only one packet of tortellini is used.)

Add the mushrooms in an even layer and cook without stirring for four minutes.

• Stir the mushrooms and cook a further four minutes.

• Add garlic and cook stirring constantly for about two minutes.

• Stir in the cream and milk and bring to a simmer. Cook, stirring frequently, for eight minutes to thicken slightly.

• Season with the salt, pepper, and nutmeg.

• Add 1 ½ cups of Parmesan and stir until smooth.

• Add the tortellini and stir gently to cover with the sauce. (*)

• Sprinkle the remaining ½ cup parmesan over the top.

• Place under the broiler and broil until the sauce bubbles and the parmesan is light brown (about three to five minutes, but check now-and-then).

• Sprinkle with parsley.

• Serve from the skillet.

(*) If you are using more than two packets of tortellini increase the cram by four tablespoons and the milk by one tablespoon.

If there doe not appear to be an adequate amount of sauce to cover the tortellini before broiling, mix about 4 tablespoons cream, 1 tablespoon milk, one tablespoon Parmesan, and a couple of twists of ground pepper in a small bowl and pour over the tortellini.

Baked Tortellini Alfredo with Mushrooms.   From Southern Living <br />
October 2020.     Recipe by Lisa Cericola and Patricia S. York<br />
<br />
This work is licensed under a Creative Commons Attribution-<br />
NonCommercial 4.0 International License.