Tortelloni with Mushroom-Sage Sauce

• 2 packages (about 9 ounces each) mushroom and cheese tortelloni
• 1/4 cup (1/2 stick) butter
• 1/2 cup chopped shallots
• 12 ounces fresh shiitake mushrooms, stemmed, caps thickly sliced
• 1 1/4 cups dry vermouth or dry white wine
• 3/4 cup whipping cream
• 1 1/2 tablespoons chopped fresh sage

1. Cook pasta in pot of boiling salted water according to package directions; drain.
2. Melt butter in heavy large skillet over medium-high heat.
3. Add shallots; saute 1 minute.
4. Add mushrooms; saute until brown, about 7 minutes.
5. Add vermouth and cream.
6. Boil until sauce thickens and coats spoon, about 5 minutes.
7. Stir in sage.
8. Season with salt and pepper.
9. Add pasta; toss until heated through and serve.

mushroom, butter, shallots, shiitake mushrooms, white wine, whipping cream, fresh sage

Taken from www.epicurious.com/recipes/food/views/tortelloni-with-mushroom-sage-sauce-108814 (may not work)