Beef Tortellini In A Creamy Tarragon And Mushroom Sauce - cooking recipe

Ingredients

1/2 large onion, chopped
2 teaspoons garlic, chopped
8 ounces mushrooms, sliced
1 -2 teaspoon tarragon
fresh basil (to taste)
salt and pepper (to taste)
1/3 cup cream
1/2 cup beef stock
1 -2 tablespoon white wine or 1 -2 tablespoon vodka
1 tablespoon olive oil
flour (as thickening agent for sauce) or cornstarch (as thickening agent for sauce)
1 (370 g) package beef tortellini

Preparation

In a large pan, fry: onion, garlic and mushrooms in 1 tbsp of olive oil and season with salt/pepper/tarragon. Cook until onions become transparent and mushrooms start to sweat (3-4 minutes).
Add white wine to deglaze pan. Turn down heat.
Add beef stock and cream and allow the sauce to return to a slow simmer until mushrooms are cooked through and flavours saturate the sauce. (5-10 minutes).
At this point, if the sauce is still too thin you can whisk in flour to help thicken. To avoid clumps: whisk a bit of flour into a small amount of cool water in a cup and then add that to the sauce.
To make the sauce extra rich and flavourful, stir in some Romano or Parmesan cheese and add a couple of drops of truffle oil.
Add a few fresh basil leaves to sauce.
Meanwhile, salt water and boil pasta according to package instructions.
Combine pasta with sauce.
Enjoy.