Cheese Tortellini with Porcini Pecorino Sauce

• 1 ounce dried porcini mushrooms
• 1 cup hot water
• 1 pound cheese tortellini
• 1 tablespoon olive oil
• 1/4 cup shallots, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 2 bay leaves
• 1/2 cup heavy cream
• 1/4 cup grated Pecorino Romano or Parmesan
• 2 tablespoons chopped fresh parsley leaves

1. Soak dried mushrooms in hot water for 15 minutes.
2. Strain mushrooms through a sieve, reserving liquid.
3. While the mushrooms are soaking, cook tortellini according to package directions.
4. While the tortellini is cooking, heat oil in a large skillet over medium-high heat.
5. Add shallots and garlic and cook 3 minutes, stirring with spoon until soft.
6. Add oregano and bay leaves and cook 1 minute, until fragrant.
7. Add porcini mushrooms and reserved mushroom soaking liquid and bring to a simmer, for 5 minutes.
8. Reduce heat to medium, add heavy cream and simmer 2 minutes to heat through.
9. Remove bay leaves with tongs, add tortellini to the mushrooms and cook 1 minute, to heat through.
10. Remove from heat and stir in cheese and parsley.
11. Serve immediately.

porcini mushrooms, water, olive oil, shallots, garlic, oregano, bay leaves, heavy cream, parsley

Taken from www.foodnetwork.com/recipes/robin-miller/cheese-tortellini-with-porcini-pecorino-sauce-recipe.html (may not work)