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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Mushroom Stroganoff Tortellini

  • Level: Easy
  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Calories
    430
    Total Fat
    21 grams
    Saturated Fat
    12 grams
    Cholesterol
    75 milligrams
    Sodium
    761 milligrams
    Carbohydrates
    46 grams
    Dietary Fiber
    4 grams
    Protein
    13 grams
    Sugar
    5 grams
  • Total: 30 min
  • Active: 30 min
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Ingredients

Kosher salt

1 pound frozen meat-filled tortellini

2 tablespoons unsalted butter

12 ounces cremini mushrooms, thickly sliced

2 medium shallots, sliced

2 teaspoons paprika

2 teaspoons chopped fresh thyme

Freshly ground pepper

1 tablespoon tomato paste

1 cup low-sodium beef broth

1/2 cup heavy cream

Chopped fresh parsley, for topping

Directions

  1. Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/4 cup cooking water, then drain.
  2. Meanwhile, melt the butter in a large skillet over medium heat. Add the mushrooms and shallots and cook, stirring occasionally, until softened, 4 to 5 minutes. Increase the heat to medium high and cook until the mushrooms start browning, 1 to 2 minutes. Sprinkle with the paprika, thyme, 1/4 teaspoon salt and a few grinds of pepper.
  3. Push the mushrooms to the edge of the skillet and add the tomato paste to the center; cook, stirring, until slightly darkened, about 1 minute. Stir the tomato paste into the mushrooms, then stir in the beef broth and heavy cream. Simmer until slightly thickened, about 2 minutes.
  4. Add the tortellini to the sauce and toss, adding the reserved cooking water as needed to loosen. Top with parsley.

Photograph by Ryan Dausch

Categories:

Tortellini Recipes Mushroom Vegetable High Fiber

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8 Reviews
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welsh.janete

I have made this now twice, once for my husband and I, and once for a friend and her family when the whole family was sick. The second time I used papardelle instead of tortellini, and added some shredded cooked white meat rotisserie chicken. It was a hit both times. Even my friend’s two year old asked for more.<br />I made minor tweaks to the recipe:<br />Used 8 oz mushrooms because that is the standard sized package.<br />Used one shallot because that is all I had.<br />Used cheese tortellini because that is what I could find.<br />Instead of 8oz beef stock, I used a heaping teaspoon of chicken Better Than Bouillon (because that is what I stock) reconstituted with 1/2 cup of white wine (Sauvignon Blanc) and 1/2 cup water.<br />I think the wine was the thing that made the most difference. If you don’t want alcohol in your food, add just the wine and cook it down until all the liquid (and alcohol) evaporates, THEN add 3/4-1 cup of water. <br />The recipe is written well, and if you follow the steps as described it builds layers of flavor. It is important to brown the tomato paste and the paprika in particular. Not only is this sauce absolutely delicious, but the house smelled divine.<br />I went to Costco and got two large packages of Baby Bella mushrooms and will be making a huge batch of the sauce up to the point of adding the cream, then will break it into smaller packages and freezing it. When I want to use it, I will heat up the sauce and then add the cream.

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