For this super-fast variation of tortellini Alfredo, start with a package of cremini mushrooms.
Pick up a package of refrigerated tortellini from your grocery store.
You get the picturetortellini to the rescue.
Credit:ANTONIS ACHILLEOS; PROP STYLING: CHRISTINE KEELY; FOOD STYLING: EMILY NABORS HALL
For this super-fast variation of tortellini Alfredo (dinner in under 25 minutes?
), we start thisskillet supperby cooking down a package of cremini mushrooms.
Let the mushrooms cook all the way to allow excess moisture to evaporate.
For a rich, thick sauce, use a mixture of heavy cream and whole milk for added richness.
While pre-shredded Parmesan cheese is very convenient, for best results shred your own.
Pre-shredded cheese is often coated with preservatives to prevent clumping, which also keeps it from thoroughly melting.
Ingredients
1/4cupunsalted butter
1(8-oz.)
cremini mushrooms, sliced (4 cups sliced)
2garlic cloves, minced (about 2 tsp.)
refrigerated three-cheese tortellini (such as Buitoni), cooked according to pkg.
directions
2tablespoonschopped fresh flat-leaf parsley
Directions
Preheat oven to broil with rack 8 inches from heat.
Melt butter in a 10-inch ovenproof skillet over medium.
Add mushrooms in even layer, and cook, undisturbed, 4 minutes.
Stir and continue cooking, stirring occasionally, until golden brown, about 4 minutes.
Cook, stirring constantly, until fragrant, about 1 minute.
Stir in cream and milk; bring to a simmer over medium, stirring occasionally.
Cook, stirring often, until slightly thickened, about 8 minutes.
Stir in salt, pepper, nutmeg, and 1 34 cups of the Parmesan until smooth.
Stir in cooked tortellini until coated.
Sprinkle with remaining 14 cup Parmesan.
Broil in preheated oven until sauce is bubbly and cheese is light golden brown, 3 to 5 minutes.
