Cheese Tortellini with Mushroom Sauce
Yield:
4 servings
Cook Time:
30 minutes
Difficulty Level:
easy
Ingredients
- 1 1/4 cup Shamrock Farms Half and Half
- 1 tablespoon olive oil
- 6 bacon slices, minced
- 3 shallots, minced
- 1 pound fresh mushrooms, sliced (a combination of shiitake and button mushrooms is best)
- 1/2 teaspoon dried rosemary, crumbled
- 1 package frozed cheese tortellini
- 2/3 cup freshly grated parmesan cheese
- salt
- freshly ground pepper
- fresh italian parsley, minced
Directions
Heat oil in heavy large skillet over medium heat. Add bacon and cook until fat renders, stirring frequently, about 3 minutes. Pour off half of fat. Add shallots to bacon in skillet and saute 1 minute. Add mushrooms and rosemary and saute 3 minutes. Add stock and boil until liquid is reduced to glaze, about 10 minutes. Add Shamrock Farms Half and Half and simmer until beginning to thicken, about 5 minutes. Remove from heat. Cook tortellini according to package directions. Drain tortellini. Add to sauce and stir until coated. Mix in 2/3 cup parmesan cheese. Season with salt and pepper. Transfer to plates. Sprinkle with parsley.
