Bella Cream Sauce Tortellini

I combined about 4 different recipes for this one and it turned out darn good.

What you need:

• 1 1/2 cups of Baby Bella Mushrooms
  
• 1 cup hot water
• 3 Italian sausages if you require meat in your dish, but not necessary for flavor
  
• 1 pound pre made 4 cheese tortellini (the kind you buy in the refrigerated section)
  
• 2 tablespoons of olive oil
• 1/4 cup shallots, chopped (shallots are much better for this than onions...trust me)
  
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan
• 1 1/2 tablespoons chopped parsley leaves
• 1 tbsp of cornstarch
  

Instructions

If you want meat, start here...if not move to the next paragraph. Get out those lovely Italian Sausages! Cut or peel of the nearly transparent casing and make little meatballs with the remaining meat. This may make you terribly uncomfortable...I didn't like handling those things. Put one tablespoon of olive oil in a frying pan and heat to medium high. Once the oil is hot, cook the sausage meatballs until you don't risk killing anyone with undercooked meat. Place them on paper towels and dab them dry to remove the excess oil. Keep them safe and warm in the microwave.

Another recommendation, cut up your shallots and garlic before heating the pan especially if you suck at mincing and dicing.

Soak the mushrooms in hot water for 15 minutes. It's good for them. I put mine on the stove on the lowest heat possible. Strain mushrooms saving the liquid and I am serious, you'll need it later. While the mushrooms are soaking, cook the tortellini. I tried to wait on this and screwed up my timing making it take a lot longer to cook everything. At least make sure that you boil the water during the mushroom soaking part.

While the tortellini is cooking, heat olive oil in a large skillet over medium-high heat. And hey, be careful...hot oil burns. Add shallots and garlic and cook 3 minutes, stirring with spoon so nothing burns. Add the oregano and cook for about a minute, until your kitchen smells like an oregano explosion. Add baby bella mushrooms and reserved mushroom leftover liquid and bring to a simmer, for about 5 minutes. Reduce heat to medium, add heavy cream and cornstarch (If you made the sausage, put them in the sauce now.) and simmer 2 minutes to heat through. Add tortellini to the mushrooms and cook 1 minute, to heat them up and roll 'em around in that tasty sauce. Remove from heat and stir in cheese and parsley. Serve quickly, no one likes a cold noodle.

For presentation, I placed the noodles and sauce on the center of the place and put the meatballs on the top. I then sprinkled some leftover Parm and added a sprig of something green to the side. Parsley is a good choice.

Total time: 26 minutes