Mushroom Tortellini In Curry Cream Recipes

CHEESE TORTELLINI IN CURRIED COCONUT MILK

Steps:

• Bring a large pot of salted water to a boil; stir in tortellini and cook until tender, about 10 minutes. Drain.
• Heat butter over medium heat in a saucepan; stir in shallot and saute until translucent, about 3 minutes. Add curry powder; cook and stir until a paste forms, about 1 minute.
• Pour vegetable broth into curry paste mixture. Stir until curry is dissolved, about 1 minute; bring to a boil. Slowly pour in coconut milk; adjust heat to return soup to a simmer.
• Stir tomato and jalapeno into soup, simmer 5 minutes more. Stir tortellini into soup; season with salt and pepper.

MUSHROOM TORTELLINI IN CURRY CREAM

Steps:

• In a medium saucepan cook shallot, jalapeno pepper, curry powder, and garlic in hot oil about 1 minute or until shallot is tender.
• Stir in chicken broth and bring to a boil.
• Reduce heat and simmer covered for about 5 minutes.
• Stir in coconut milk, tortellini, and basil.
• Cook and stir about 5 minutes more or until pasta is tender but stil firm.
• Stir in the tomato and cook until heated through, but do not boil.
• Ladle into soup bowls and enjoy!

CHICKEN AND MUSHROOM TORTELLINI

Steps:

• Cut chicken, onion and celery into bite-sized pieces, season with spices and put in large stove-top pot. Cook in oil until chicken is no longer pink.
• Drain mushroom liquid into a two cup measuring cup and add aproximately 11/2 cup milk to make 2 cups total - set aside.
• Add drained mushrooms, mushroom soup, chicken broth and reserved mushroom/milk mixture to pot. Stir constantly over medium high heat until mixture just boils.
• Add tortellini to pot, reduce heat to simmer. Stir often for 15 minutes.

HAM AND MUSHROOM TORTELLINI ALFREDO

Steps:

• Cook the tortellini according to package directions.
• Meanwhile in a skillet heat butter over medium heat; add the onions, garlic, thyme and a pinch of cayenne pepper, and saute for about 3 minutes.
• Add in mushrooms and cook until they are tender and release all their moisture (make certain that the liquid from the mushrooms has evaporated before adding in the remaining ingredients).
• Add in the cook ham, then stir in the whipping cream and black pepper; cook stirring over low heat until heated through.
• Stir in the Parmeasn cheese until melted.
• Season the sauce with salt to taste and more black pepper if desired.
• Drain the tortellini (do not rinse) and place in a large bowl.
• Add in the creamed sauce and toss to coat.
• Sprinkle with more grated Parmesan cheese.

TORTELLINI WITH CREAMY MUSHROOM SAUCE

Steps:

• Cook the pasta until al dente, drain and return to the pan to keep warm.
• Meanwhile, heat the oil, add the mushrooms, and cook for 5 minutes.
• Add garlic and cook for 1 minute.
• Stir in the wine, and cook for another 5 minutes, or untill the liquid has reduced by half.
• Add cream, nutmeg and parsley and stir to combine.
• Cook for another 3-5 minutes, until the sauce has thickened slightly.
• Season with salt and pepper.
• Place tortellini on serving plates, spoon the sauce over and sprinkle with Parmesan
• Enjoy!