Tortellini with mushrooms and white wine butter sauce

Tortellini with Mushrooms and White Wine Butter Sauce

King Daddy is not a good teacher when it comes to things he knows a lot about, such as computer technology and leather working and carpentry. He tends to jump ahead a few steps and then gets a tad frustrated when the student – usually me – ends up confused and slightly defensive.

I realized the other night that I may not be the best teacher either when it comes to the few things I know a lot about, like cooking. King Daddy is always kind to want to help in the kitchen. He likes chopping and he does it with great gusto. Sometimes I leave a few steps out. Like a few weeks ago I was making a stir fry and I gave him examples of how to slice the zucchini and crookneck squash (okay, it’s a Southern stir fry). I assumed he would follow the same general shape when he did the onions as everything in a stir fry should be chopped into equal sizes. I didn’t turn around for 30 seconds before he’d chopped that onion into infinitesimally tiny pieces.

So a couple nights ago, I had some mushrooms and a package of tortellini and I told him to saute the mushrooms in a little butter. To King Daddy, a little butter is…oh…a stick. Once again, I had just turned around for 30 seconds. I considered offering my thoughts. But all I said was, “You’d better crank up the heat.” King Daddy did alright. He added some white wine and I advised him to throw in some garlic and lemon juice. And then, so I could write a recipe, I made it again today. With half the butter. But King Daddy’s version sure was good.


Tortellini with mushrooms and white wine butter sauce
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 4 tablespoons butter
  • 12 ounces of Portobello mushrooms, ends trimmed and sliced
  • ¼ cup dry white wine
  • 1 clove of garlic, peeled and thinly sliced
  • Juice of ½ lemon
  • Salt and pepper
  • 1 9-ounce package of fresh three-cheese tortellini (such as Buitoni)
  • ⅓ cup freshly grated Parmesan cheese
  1. Melt the butter over medium high heat in a large skillet. Add the mushrooms and sauté them until they begin to release their juices. Add the white wine and garlic. Continue cooking until the mushrooms have given up all their liquid. Add the lemon juice and salt and pepper to taste.
  2. Bring two quarts of water to a boil in a medium sauce pan. Add the tortellini and cook for 4 minutes, stirring frequently. Drain and add the mushroom mixture to the tortellini. Serve and top with the freshly grated Parmesan cheese.
Don't follow the package directions, which say to boil for 7-9 minutes. Four minutes is enough. The tortellini will be mushy if you boil them longer.


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