Tortellini With Wild Mushroom Sauce - cooking recipe

Ingredients

1 1/2 tablespoons olive oil
2 tablespoons minced shallots
3 cups coarsely chopped wild mushrooms (portobello, crimini, shiitake)
1 1/2 cups vegetable broth
1/2 cup water
2 tablespoons madeira wine (medium sweet) or 2 tablespoons marsala wine (medium sweet)
1/4 teaspoon dried thyme
1/8 teaspoon salt, to taste
1/8 teaspoon pepper, taste
2 tablespoons butter or 2 tablespoons margarine
3 tablespoons all-purpose flour
3 tablespoons heavy cream
2 tablespoons grated parmesan cheese
1/4 cup chopped fresh parsley
2 (12 ounce) packages fresh cheese tortellini

Preparation

In a 2-quart saucepan, heat the oil over med-high heat.
Add the shallots; cook, stirring, until tender, about 30 seconds.
Add the mushrooms; cook, stirring, until softened, about 4 minutes.
Add the broth, water, Madeira, thyme, salt and pepper to taste.
Bring to a boil.
Decrease heat and simmer uncovered, 10 minutes.
In a 1 1/2 quart saucepan, melt the butter over med-high heat.
Stir in the flour until absorbed.
Stir in the mushrooms and broth; cook, stirring, until mixture comes to a boil, about 2 minutes.
Add the cream and Parmesan cheese; add the parsley; stir to combine.
Cook the pasta according to package directions; drain.
Place the pasta in a serving bowl or individual bowls; add the mushroom sauce.