Bought beef tortellini and unusual mushrooms, eager to taste them. This is my first attempt at a burnt herbs and butter sauce that I learned from a Rick Stein cooking program a few weeks ago.

This weekend, I enjoyed a delicious dinner with strange-looking mushrooms, and thankfully, they seem to be safe to eat. Let’s cook!!!

Ingredients

800 g beef tortellini packet
80 g cup mushrooms, cut into bite size
Enough water for boiling
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
sea salt
black crush pepper

Method

Bring a pot of water to boil with a 1 Tbs 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 saucepan 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 colour. Season to taste with salt and pepper.

Add beef tortellini to saucepan 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.

https://helenscchin.com/2016/07/09/beef-tortellini-mushroom-in-burnt-herbs-and-butter-sauce/

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