Beef Tortellini In A Creamy Tarragon And Mushroom Sauce

• 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 white 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

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 white 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.

onion, garlic, mushrooms, tarragon, fresh basil, salt, cream, beef stock, white wine, olive oil, flour, beef tortellini

Taken from www.food.com/recipe/beef-tortellini-in-a-creamy-tarragon-and-mushroom-sauce-496649 (may not work)