Kitchen Moxy

Warm, comforting, and richly flavored, this savory mushroom and tortellini dish celebrates the earthy depth of wild mushrooms paired with pillowy cheese-stuffed tortellini. Quartered mushrooms are gently sautéed with garlic and shallot until golden, then deglazed with a splash of Marsala wine to lift the caramelized fond. A touch of fresh rosemary infuses the pan with herbal warmth while a knob of butter and a drizzle of olive oil round out the mouthfeel, creating a silky coating that clings to each pasta parcel.

The tortellini are cooked al dente and folded into the mushroom mixture, allowing the pasta to absorb the savory pan juices. Finishing the dish with a swirl of cream or a generous handful of grated Parmesan adds luminosity and salt-balanced richness, while a squeeze of lemon and a scattering of chopped parsley brighten the overall profile and cut through the creaminess.

Ingredients

• 5 tablespoons olive oil
• 1 pound of white mushrooms – cleaned & quartered or mushrooms of your choice
• 1 pound of portabella mushrooms – cleaned & quartered
• 4 large garlic cloves
  • 2 cloves sliced thin
  • 2 cloves minced (set aside)
• 1 medium shallot, thinly diced
• 1-1/2 teaspoons of fresh minced rosemary
• ½ cup dry Marsala wine
• 3 tablespoons of balsamic vinegar
• 1 cup of minced green, yellow, and red peppers
• 1 package of frozen or fresh Tortellini or pasta of your choice
• 2 tablespoons of butter, melted
• 1/3 cup freshly grated Parmesan cheese
• 2 large garlic cloves, grated or minced

Process

1. Bring a large pot of salted water to a boil for the pasta.
2. In a very large skillet, heat 2 tablespoons of olive oil. Add the mushrooms, season with salt and pepper,
3. Cook over high heat, stirring until the mushrooms are browned all over, about 2 – 3 minutes.
4. Add the sliced garlic, shallot, peppers, and rosemary; cook, stirring, until fragrant, about 2 minutes. Add the Marsala wine and cook until nearly evaporated,
5. Add the balsamic vinegar and cook, stirring for 30 seconds.
6. Stir in the minced garlic and the remaining 3 tablespoons of olive oil, then season with salt and pepper. Cover and keep warm.
7. Prepare pasta according to directions
8. After draining the pasta, return it to a large bowl and stir in the melted butter and mushroom mixture. Stir in 1/3 cup of fresh Parmesan cheese until melted. Garnish with chopped parsley and a swirl of fresh cream if desired.