Mushroom Tortellini

• 2 cups Tortellini, Either Cheese Or Italian Sausage Flavor
• 1 Tablespoon Butter
• 1 Tablespoon Minced Garlic
• 1 whole Shallot, Minced
• 8 whole Thinly Sliced Baby Portabella Mushrooms
• 2 whole Roma Tomatoes, Seeded & Diced
• 1 Tablespoon Flour
• 1/4 cups Red Wine (I Like Cabernet Sauvingnon)
• 1/2 cups Water
• 1 teaspoon Better Than Bouillon Beef Stock
• 1/4 cups Half-and-half Or Cream
• Salt And Pepper, to taste
• Shredded Parmesan

1. Boil the tortellini per package instructions, drain, and set aside.
2. In a large skillet, melt the butter.
3. Add garlic and shallots, and saute for two minutes on medium high heat.
4. Add mushrooms and tomatoes and saute until mushrooms are browned.
5. Stir in flour and cook one additional minute.
6. Take skillet off stove to pour in wine, return to stove, and bring to a simmer.
7. Then add water and bouillon.
8. Simmer, stirring occasionally, for about ten minutes, or until the liquids reduce by about a third.
9. Add in the half-and-half (do this to taste), and add the salt and pepper.
10. Simmer for an additional 2 minutes, and then add the tortellini to the pan.
11. Simmer until tortellini is thoroughly covered with sauce.
12. Serve with sprinkled parmesan.
13. You may also opt to add more tomatoes and some parsley on top.

tortellini, butter, garlic, shallot, mushrooms, tomatoes, flour, red wine, water, better, cream, salt, parmesan

Taken from tastykitchen.com/recipes/main-courses/mushroom-tortellini/ (may not work)