creamy caramelized mushroom swiss tortellini
8pm Sunday evening idea: executed.
Part of recovering from a hard race is the simultaneous phenomenon of an overactive yet highly malfunctional brain. Meaning: plenty of thoughts whiz through, but few of them are coherent. To translate into FMG terms, I knew I wouldn’t be able to make anything extremely elaborate for this week without encountering some risk.
So, I wanted something that took minimal thought and prep, but resulted in a workable, rich weeknight fixture you could make half-asleep. Because sometimes the week be like that, even on a Tuesday.
This Creamy Caramelized Mushroom Swiss Tortellini is a bowl full of fall frenzy. Around 30 minutes yields a comforting, meal prep-friendly skillet loaded up with plenty of cheese and buttery mushrooms. I served mine up with some veggie sausages and steamed broccoli to balance things out, but however you do it, I assure you will not be disappointed.
Let’s get to the brief and simple details, nerds.
Doin’ Some ‘Shrooms
Cremini mushrooms – or baby bella, whatever you might see them called – are my favorite for this recipe. Accessible to find and quick to caramelize.
First, boil a big pot of water and cook your tortellini. I bought a fresh pack of 5-cheese pasta for this sucker. Tortellini is usually complete in about 4-5 minutes, whether fresh or frozen. Drain out your pasta and set aside once it’s completo.
Melt down some butter in a large skillet, then toss in your sliced mushrooms, stir with a little salt and pepper, and spread in the pan so they’re relatively evenly distributed. Cook for 5 minutes, then give it another agitation with your spoon or tongs and leave them alone another 4-5 minutes. The mushrooms will release their juices and turn a lovely golden brown hue. When they’re soft and plump like so, remove from the pan onto a plate.
The rest of the dish is fast, so prep everything ahead while the mushrooms cook.
Once they’re done, throw in some more butter and saute garlic and fresh oregano. Whisk in a bit of flour – this is our thickener for the sauce – until no clumps remain. Stream in a good heap of white wine and scrape up any particles from the bottom of the pan. These are huge flavor-makers so don’t skip this part! The wine will deglaze in about 1-2 minutes.
Next, pour your heavy cream (canned coconut milk is okay too!) and simmer gently for a couple minutes to thicken. Stir in lots of shredded Swiss cheese and some parmesan. Taste for salt and pepper here.
Dump in that tortellini, stir around in the sauce until everything’s nice and coated. Plate however much you wish to eat and smother in those buttery ‘shrooms. A sprinkle of fresh oregano or some shit adds a nice aesthetic touch of green.
The tortellini will absorb the sauce the longer it sits, especially if you’re meal-prepping, but not to fret. I usually reheat leftovers with a tablespoon or two of water/milk to reconstitute the sauce. Works every time.
A small invitation to autumn cooking that isn’t pumpkin or winter squash. Hoorah!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Zoom for these ‘shrooms:
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No Stir Pesto Risotto with Butter Toasted Mushrooms and Chickpeas
creamy caramelized mushroom swiss tortellini
Ingredients
- 20 oz cheese tortellini, fresh or frozen
- 2 cups cremini mushrooms, sliced
- 4 tbsp butter
- 3 cloves garlic, minced
- 1 tbsp fresh oregano, chopped
- 2 tbsp all purpose flour
- 1/3 cup dry white wine
- 1 cup heavy cream
- 3/4 cup Swiss cheese, shredded
- 1/4 cup fresh parmesan cheese, grated
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to package directions. Drain.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Stir in the mushrooms and a pinch of salt and pepper. Cook undisturbed for 5 minutes, then stir and cook an additional 4-5 minutes until golden and juicy. Move to a plate and keep warm.
- Melt the remaining 2 tablespoons of butter in the same skillet. Stir in the garlic and oregano for 1 minute, then whisk in the flour until no large clumps remain. Pour in the white wine and, with a wooden spoon, scrape the bottom of the pan to deglaze for 1-2 minutes.
- Pour in the heavy cream and heat until thickened, about 2-3 minutes. Stir in the cheeses until melted, then season to taste with salt and pepper. Toss in the tortellini to coat with the saucy sauce.
- Divide amongst bowls and top with the caramelized mushrooms.
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