Beef tortellini, mushroom in burnt herbs and butter sauce

Beef tortellini, mushroom in burnt herbs and butter sauce.jpg       

800 g beef tortellini packet
80 g cup mushrooms, cut into bite size
Enough water for boiling
A pinch of salt
100 g butter, chopped
16-20 small home grown sage leaves
1 long stem of homegrown rosemary (1/8 C), pull out from stem
1 Tsp garlic, chopped finely
2-5 Tbs olive oil
Himalaya pink sea salt
Black crush pepper

Bring a pot of water to boil with a pinch of salt. Once boiled add tortellini. Cook for 5-7 minutes. Removed, drain well, keep some reserved water for later; set aside and keep warm.

Place chopped butter in deep frying pan on medium heat. Cook until butter melted slightly. Add rosemary and sage to pan, swirling often about 4-5 minutes. Then add garlic, mushrooms and oil until herbs crisp and butter has turned slightly deep nut brown color. Season to taste with salt and pepper.

Add beef tortellini to frying pan and toss to coat in the burnt herbs and butter sauce about 4-5 minutes.

Note: If too dry add the reserved water. I only add 5 tablespoons of the water into it. Serve with garlic bread or side green salads.