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Spinach Tortellini with Creamy Mushroom Sauce |
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Spinach Tortellini with Creamy Mushroom Sauce - print recipe
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| Yield: |
| 4 |
| Ingredients: |
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210 g
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Spinach tortellini (1 box) |
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1/4 cup
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Diced onion |
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1 cup
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Sliced fresh mushrooms (abt. 3 oz.) |
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60 ml
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Butter |
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1 tsp
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Fresh lemon juice |
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60 ml
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Flour |
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1 cup
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Chicken broth |
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1 tsp
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Salt, or to taste |
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1/4 cup
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Heavy cream |
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Freshly ground pepper |
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1/4 cup
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White wine |
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1 cup
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Frozen peas, cooked |
| GARNISH |
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Chopped parsley |
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Scallion rings |
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| Method: |
Cook tortellini in large pot of rapidly boiling salted water for about 25 minutes or until tender, stirring occasionally. Drain.
Meanwhile, in a medium saucepan, saute onions and mushrooms in butter and lemon juice until tender but not brown. Sprinkle with flour; toss. Add broth and cream, stirring until the mixture is thickened and comes to a boil. Add seasonings and wine. Cook an additional minute.
Divide tortellini among serving plates. Pour sauce over tortellini.
Sprinkle with cooked peas and garnishes. Serve immediately.
Yield: 4 to 6 servings.
On back of 7 oz. box Amore brand cheese tortellini. Liberty Richter,
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