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22 December 2012,02:08 by
Ponmathi Srilekha.S

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TORTELLINI WITH MUSHROOM AND GRUYERE SAUCE

Serves :
6

Preparation Time :
25 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Bring a large pan of water to the boil.
  • Add tortellini and cook until just tender. Drain and keep warm.
  • Melt half the butter in medium pan, add spring onion and sliced mushrooms. Cook over medium heat for 5 minutes or until softened. Set aside.
  • In another pan, melt remaining butter. Add flour stir over low heat for 2-3 minutes. Gradually add milk and cream, stir it constantly until sauce boils and thickens.
  • Add cheese and season to taste; stir well. Combine with mushrooms.
  • Arrange tortellini in a serving bowl; pour sauce over and sprinkle with pine nuts and extra chopped spring onion, if desired.

INGREDIENTS

  • 500 grams fresh or dried chicken- or veal-filled herb tortellini 
  • 100 grams butter
  • 3 spring onions, chopped 
  • 200 grams baby mushrooms, sliced 
  • 2 tablespoons plain flour
  • 320 ml milk
  • 125 ml thickened or pouring cream 
  • 100 grams freshly grated gruyere cheese 
  • Salt and pepper, to taste 
  • 120 grams pine nuts, toasted

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