Tortellini with Porcini Mushroom Sauce

Meh. Sauce was good and easy but probably would have been better with a pasta such as linguine or fettuccine.

• n_crutcher6157

• Canada

• 8/9/2020

出来的虽然我偏离了确切的再保险cipe. No dried mushrooms at the supermarket so I used fresh baby bella mushrooms (16 oz package), I accidentally used 1 cup cream instead of 1/2 and was wondering why it took so long to reduce but I'd do it again, didn't add any water to sauce except ~1/4 cup of pasta water. I used dried thyme because I already had it.

• aj28

• Boston, MA

• 9/15/2015

我用这个配方在试图recreat基地e a pasta with mushrooms and truffles I had in Croatia. I added sauted white mushrooms and at the end added a drizzle of truffle oil. I replaced bowties for the tortelini.

• deliacase

• ROchester, NY

• 2/10/2012

I made this recipe last night. My wife loved it, as did my 17 month old daughter. Using dried porcini mushrooms is important, since much of the flavor in the sauce comes from the liquid the mushrooms soaked in. One of the previous reviewers mentioned grit in the liquid, but that is easily handled by straining the liquid through a coffee filter or paper towel. I did not have fresh thyme on hand, so I used one tsp of dried thyme, which was plenty. I served it accompanied by a tomato salad. Overall, an easy, relatively quick and delicious meal.

• forrester5

• New Jersey

• 11/29/2011

This is an easy recipe as advertised and a time saver. Good, just won't blow you away.

• ASpanu

• 9/28/2011

This was only so-so. I love tortellini, I love porcini mushrooms and have some high-quality dried ones I got from a friend who goes to Italy often - but there was something just 'off' about this recipe. Perhaps too much thyme, perhaps ...I don't know. It wasn't what I expected. I might make it again but I think I'd need to change something - not sure what.

• nerdgirl

• Berkeley, CA

• 2/13/2010

I used farfalle instead of tortellini, sauteed leeks before adding the shallots, substituted dill havarti for the parmesan, and added thinly sliced roasted red peppers and fresh parsley to the final mix. So my version was clearly a departure from (and prettier than) the original, but maybe not yummier. It was a decent meal for my boyfriend & I on a random night, but I would have to figure out additional tweaks before I served it to a group.

• ElenaVetter

• Minneapolis

• 12/6/2009

The amount of tyme in the recipe overpowers the flavor of the mushrooms. If I ever make this again, i will cut it at least in half. I followed the recipe, but I also agree with the other reviews, it needs garlic.

• Anonymous

• SAN DIEGO CA

• 11/11/2009

I give this four forks, but my boyfriend gives it three - though we both thought it was delicious and will make it again. Definitely use the dried porcini mushrooms - the flavor really comes through. We agree with another reviewer that it's important to use the 'top' part of the mushroom liquid - too much sand collects at the bottom. We used heavy cream, but the dish didn't taste creamy or heavy at all. A lot of 'salt to taste' is needed. I lived in Milan, and this definitely tastes very Italian! Delicious.

• tinarave

• Columbus, Ohio

• 3/30/2009

I used fresh instead of dried mushrooms. I think this made the flavor a little milder than the recipe, but very good nonetheless. Would try again with dried mushrooms. The sauce is creamy, but not heavy; very nice flavor. Also extremely easy and quick.

• Nog64

• 3/12/2009

My husband cooked this for the kids on Valentine's Day while I worked on our dinner. The recipe was simple enough that he was able to pull it all together no sweat even though he seldom cooks. I purchased whole wheat tortellini and aside from that modification, he followed the recipe to a T. He and I were both duly impressed and the kids loved it!

• mj915

• Fort Campbell, KY

• 2/18/2009

If you like mushrooms, you'll love this recipe. My guests wanted to lick their plates (an elegant crew); I regret I had no crispy bread handy for this. I increased the mushroom water a little to geneate more sauce. Easy and delicious.

• mockridge

• Greenville, SC

• 1/25/2009

Dried porcini mushrooms are quite expensive, so I bought a few fresh mushrooms and sauteed them, then followed the rest of the recipe and the sauce was amazing, great flavor. Creamy, but not heavy.

• BillyIdolGetsIt

• Washington, DC

• 1/9/2009

This dish is the perfect combination of simple and delicious. Plus it passed the most critical test - our vegetarian, mushroom-hating son loves it!

• thejeffo

• Seattle, WA

• 1/3/2009

Used fresh store-bought tortellini so this recipe was pretty easy for me. Pretty much followed the recipe as is, except I added a bunch of garlic to the shallots and I think that really made the dish! It was a good contrast to the strong mushroomy flavor of the porcini.

• arlenemae

• SF Bay Area

• 12/28/2008