Tortellini with a Mushroom and White Wine Sauce

Chris and I usually head to Melting Pot when restaurant week hits our neighborhood, and since we were unable to go this year I decided to bring Melting Pot to us. "So where's the picture of your Melting Pot fondue dinner?" you ask? Well, my fondue was, in all honestly, a fail. Like, a big glob of cheese fail. So I turned to my go-to backup: pasta.

There's lots of cheese packed into this dish, both in the tortellini and in the sauce. I made a basic sauce consisting of white wine and vegetable stock, and then spruced up the flavors with some butter, garlic and onions. Even though we weren't able to recreate Melting Pot at home, I think our alternative plan was a big winner. Enjoy!

Printable Recipe

Ingredients

• 1 (8 oz.) package cheese tortellini
• 1 tbsp. butter
• 1 tbsp. garlic, minced
• 1/2 onion, diced
• 1 (8 oz.) package mushrooms, sliced
• 1 tbsp. flour
• 1/2 cup dry white wine
• 1/2 cup vegetable or chicken stock
• Salt and pepper, to taste
• 1/4 cup Parmesan cheese, grated

Cook tortellini according to package directions. Drain and set aside.

Melt butter in a large skillet. Add garlic and cook until fragrant, about 30 seconds.

Add the onions and mushrooms to the skillet and cook for 3-4 minutes, until tender and all the liquid is evaporated. Add flour and stir for 1 minute.

Add wine and chicken stock to the skillet. Season with salt and pepper. Stir and allow to cook for 3-4 minutes until sauce thickens. 

Add Parmesan cheese and stir to combine. Add cooked tortellini to the skillet and toss to coat. 

Source: SK Original