Spinach Tortellini with Creamy Mushroom Sauce

• 7 ounces tortellini spinach or cheese filled
• 1/4 cup onions diced
• 1 cup mushrooms sliced
• 3 tablespoons butter
• 1 teaspoon lemon juice
• 3 tablespoons flour, all-purpose
• 1 cup chicken broth
• 1 teaspoon salt or to taste
• 1/4 cup heavy whipping cream
• 1 x black pepper freshly ground
• 1/4 cup white wine
• 1 cup green peas cooked

1. Cook tortellini in large pot of rapidly boiling salted water according to package directions or until al dente, stirring occasionally.
2. Drain.
3. Meanwhile, in a medium saucepan, saute onions and mushrooms in butter and lemon juice until tender but not brown.
4. Sprinkle with flour; toss.
5. Add broth and cream, stirring until the mixture is thickened and comes to a boil.
6. Add seasonings and wine.
7. Cook an additional minute.
8. Divide tortellini among serving plates.
9. Pour sauce over tortellini.
10. Sprinkle with cooked peas and garnishes.
11. Serve immediately.

tortellini, onions, mushrooms, butter, lemon juice, flour, chicken broth, salt, heavy whipping cream, black pepper, white wine, green peas

Taken from recipeland.com/recipe/v/spinach-tortellini-creamy-mushr-40975 (may not work)