Tortellini With Creamy Mushroom Sauce - cooking recipe

Ingredients

10 g dried porcini
2 None shallots, peeled and finely diced
400 g mushrooms, cleaned and cut in half
250 g cherry tomatoes, some halved
3-4 tbsp olive oil
3 sprigs thyme, finely chopped
25 g plain flour
100 ml vegetable stock
150 g whipping cream
1 pinch caster sugar
2 tbsp brandy
500 g tortellini
1/2 bunch chives, finely chopped
None None chives and thyme, to garnish

Preparation

Steep porcini in 1 1/4 cups of boiling water for 30 mins. Then drain in a colander, reserving the steeping water. Finely chop porcini.
Heat oil in a pan, saute tomatoes briefly and remove from pan. Add mushrooms to pan and sear. Add shallots, thyme and porcini, saute briefly. Dust with flour and gradually stir in porcini water, stock and cream. Bring to a boil, then simmer for about 5 mins.
After 3-4 mins return tomatoes to the sauce. Season with salt, pepper, sugar and brandy. Meanwhile, cook tortellini in boiling salted water according to directions. Drain, and add to the sauce.
Spoon onto 4 plates, sprinkle with chives and serve with a garnish of chives and thyme.