Beef Tortellini In A Creamy Tarragon And Mushroom Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 1/2 large onion, chopped
• 2 teaspoons garlic, chopped
• 8 ounces mushrooms, sliced
• 1 -2 teaspoon tarragon
• fresh basil (to taste)
• salt and pepper (to taste)
• 1/3 cup cream
• 1/2 cup beef stock
• 1 -2 tablespoon wine or 1 -2 tablespoon vodka
• 1 tablespoon olive oil
• flour (as thickening agent for sauce) or cornstarch (as thickening agent for sauce)
• 1 (370 g) package beef tortellini

Recipe

• 1 in a large pan, fry: onion, garlic and mushrooms in 1 tbsp of olive oil and season with salt/pepper/tarragon. cook until onions become transparent and mushrooms start to sweat (3-4 minutes).
• 2 add wine to deglaze pan. turn down heat.
• 3 add beef stock and cream and allow the sauce to return to a slow simmer until mushrooms are cooked through and flavours saturate the sauce. (5-10 minutes).
• 4 at this point, if the sauce is still too thin you can whisk in flour to help thicken. to avoid clumps: whisk a bit of flour into a small amount of cool water in a cup and then add that to the sauce.
• 5 to make the sauce extra rich and flavourful, stir in some romano or parmesan cheese and add a couple of drops of truffle oil.
• 6 add a few fresh basil leaves to sauce.
• 7 meanwhile, salt water and boil pasta according to package instructions.
• 8 combine pasta with sauce.
• 9 enjoy.