Wild Mushroom Ragù With Tortellini

• 1 pound refrigerated cheese-filled tortellini
• 2 cups whipping cream
• 1 teaspoon salt, divided
• 1 pinch fresh ground nutmeg
• 4 tablespoons unsalted butter
• 1/4 cup shallots, minced
• 2 large garlic cloves, minced
• 1/2 pound cremini mushroom caps, sliced*
• 1/2 pound shiitake mushrooms, sliced*
• 1/2 pound oyster mushrooms, sliced*
• 1 large portobello mushroom cap, minced
• 1 cup freshly grated Parmigiano-Reggiano cheese, divided
• 1/2 teaspoon freshly ground pepper
• Garnishes: fresh parsley, freshly shaved Parmigiano-Reggiano cheese

1. Cook tortellini according to package directions. Drain and set aside.
2. Stir together cream, 1/2 teaspoon salt, and nutmeg in a saucepan over medium heat; bring to a boil, reduce heat, and cook 15 minutes or until cream has thickened and will coat back of spoon. Remove from heat, and set aside.
3. Melt butter in a large skillet over medium heat. Add shallots and garlic; cook, covered, 2 to 3 minutes, stirring occasionally. Increase heat to medium high; add mushrooms and remaining 1/2 teaspoon of salt. Cover and cook 8 minutes. Uncover and cook until liquid evaporates.
4. Add cream mixture, 1/3 cup grated Parmigiano-Reggiano cheese, and pepper to skillet; stir until blended.
5. Toss pasta with mushroom sauce.
6. Sprinkle with remaining 2/3 cup grated cheese. Serve pasta in warmed bowls. Garnish, if desired.

tortellini, whipping cream, salt, fresh ground nutmeg, unsalted butter, shallots, garlic, mushroom caps, shiitake mushrooms, mushrooms, portobello mushroom, cheese, freshly ground pepper, fresh parsley

Taken from www.myrecipes.com/recipe/wild-mushroom-rag-with-tortellini (may not work)