Sauce
4 T. butter
2 cloves garlic, minced
4 T. flour
2 cups milk
1 cup chicken broth
1 tsp. kosher salt
¼ tsp. ground white pepper
1 cup grated Parmesan cheese
In a large skillet, heat the butter until foamy. Add garlic and sauté for 30 seconds over medium heat. Stir in the flour and cook for another minute, allowing the flour to be incorporated into butter. WHISK in the milk and broth; whisk until sauce is thickened, about 3-4 minutes. Add salt, pepper and Parmesan cheese. Set aside.
Mushrooms and Pasta
2 T. olive oil
2 shallots, chopped
1 lb. mixed fresh mushrooms, thinly sliced (crimini, Portobello, button, chanterelles, porcini, shiitake, etc.)
1 cup fresh sage leaves, coarsely chopped
1 tsp. kosher salt
1 lb. cheese tortellini, cooked “al dente”, drained
Garnish: Grated Parmesan cheese, chopped fresh sage leaves
In another skillet, heat olive oil; sauté the shallots for 2 minutes. Add sliced mushrooms and sauté 2-3 minutes until mushrooms are cooked through. Stir in the sage and salt. Cook another minute. Add the mushroom mixture to the Alfredo Sauce, heat slightly, and then add the cooked tortellini. Taste for seasoning and serve at once with additional cheese and chopped fresh sage on top. Serves 4-6.
Add comment