Tortellini With Wild Mushroom Sauce

• 1 1/2 tablespoons olive oil
• 2 tablespoons minced shallots
• 3 cups coarsely chopped wild mushrooms (portobello, crimini, shiitake)
• 1 1/2 cups vegetable broth
• 1/2 cup water
• 2 tablespoons madeira wine (medium sweet) or 2 tablespoons marsala wine (medium sweet)
• 1/4 teaspoon dried thyme
• 1/8 teaspoon salt, to taste
• 1/8 teaspoon pepper, taste
• 2 tablespoons butter or 2 tablespoons margarine
• 3 tablespoons all-purpose flour
• 3 tablespoons heavy cream
• 2 tablespoons grated parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 (12 ounce) packages fresh cheese tortellini

1. In a 2-quart saucepan, heat the oil over med-high heat.
2. Add the shallots; cook, stirring, until tender, about 30 seconds.
3. Add the mushrooms; cook, stirring, until softened, about 4 minutes.
4. Add the broth, water, Madeira, thyme, salt and pepper to taste.
5. Bring to a boil.
6. Decrease heat and simmer uncovered, 10 minutes.
7. In a 1 1/2 quart saucepan, melt the butter over med-high heat.
8. Stir in the flour until absorbed.
9. Stir in the mushrooms and broth; cook, stirring, until mixture comes to a boil, about 2 minutes.
10. Add the cream and Parmesan cheese; add the parsley; stir to combine.
11. Cook the pasta according to package directions; drain.
12. Place the pasta in a serving bowl or individual bowls; add the mushroom sauce.

olive oil, shallots, wild mushrooms, vegetable broth, water, madeira wine, thyme, salt, pepper, butter, allpurpose, heavy cream, parmesan cheese, parsley, fresh cheese tortellini

Taken from www.food.com/recipe/tortellini-with-wild-mushroom-sauce-490057 (may not work)