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- Tortelloni with Mushroom-Sage Sauce
- (Tortelloni con Salsa di Funghi e Salvia)
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- Ingredients:
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- 2 packages (about 9 ounces each) mushroom and cheese tortelloni
1/4 cup (1/2 stick) butter
1/2 cup chopped shallots
12 ounces fresh shiitake mushrooms, stemmed, caps thickly sliced
1 and 1/4 cups dry vermouth or dry white wine
3/4 cup whipping cream
1 and 1/2 tablespoons chopped fresh sage
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- Directions:
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- Cook pasta in pot of boiling salted water according to package directions; drain.
Melt butter in heavy large skillet over medium-high heat.
Add shallots; saute 1 minute.
Add mushrooms; saute until brown, about 7 minutes.
Add vermouth and cream.
Boil until sauce thickens and coats spoon, about 5 minutes.
Stir in sage.
Season with salt and pepper.
Add pasta; toss until heated through and serve. Makes 6 servings.
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- That's it!
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