4 to 6 servings
- Prep: 20 minutes
- Total: 20 minutes
- 1 ounce dried porcini mushrooms*
- 2 8-ounce packages dried three-cheese tortellini (such as Barilla)
- 2 tablespoons (1/4 stick) butter
- 1 cup sliced shallots
- 4 teaspoons chopped fresh thyme, divided
- 1/2 cup whipping cream
- 3/4 cup freshly grated Parmesan cheese, divided
- Place porcini mushrooms in 2-cup measuring cup; add enough hot water to measure 2 cups. Let stand until mushrooms are soft, about 20 minutes. Drain mushrooms, reserving soaking liquid. Coarsely chop porcini mushrooms.
- Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, melt butter in large skillet over medium-high heat. Add shallots; sauté until golden and tender, about 4 minutes. Add mushrooms and 3 teaspoons thyme; sauté 2 minutes. Stir in 1 cup mushroom soaking liquid and cream; boil until thickened to light sauce consistency, about 3 minutes. Season to taste with salt and pepper.
- Drain tortellini; return to same pot. Add mushroom mixture and toss to coat. Stir in 1/2 cup cheese. Season with salt and pepper. Transfer tortellini to bowl; sprinkle with 1/4 cup cheese and 1 teaspoon thyme.
- *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.