Tortellini in mushroom cream

Name: Tortellini in mushroom cream
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 7-10 Tbsp salt, white pepper; 200 g Mushrooms; 1 (250 g) Bag of dried tortellini with; 7-10 Tbsp Porcini mushroom filling; 2 TABLESPOONS Oil; 1 glass (370 ml) Chanterelles; 100 g Whipped cream; 1 Bag of "Chanterelle sauce; 7-10 Tbsp sophistication"; 1/2 bunch Chives

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

7-10 Tbsp salt, white pepper
200 g Mushrooms
1 (250 g) Bag of dried tortellini with
7-10 Tbsp Porcini mushroom filling
2 TABLESPOONS Oil
1 glass (370 ml) Chanterelles
100 g Whipped cream
1 Bag of "Chanterelle sauce
7-10 Tbsp sophistication"
1/2 bunch Chives

Directions

1
Boil up about 2 l salted water. Clean and wash the mushrooms and, depending on their size, halve or quarter them. Cook tortellini in boiling water for 15-20 minutes
2
Heat the oil in a pan. Sauté the mushrooms in it while turning them light brown. Drain the chanterelles well and fry them briefly. Season with salt and pepper
3
Deglaze mushrooms with 300 ml water. Add cream and stir in the sauce powder. Bring to the boil while stirring and then simmer over a low heat for about 5 minutes
4
Season the sauce with salt and pepper. Wash the chives, cut into small rolls and add. Drain tortellini well and serve immediately with the sauce