creamy caramelized mushroom swiss tortellini
Serious cozy in 30 minutes or less.
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.