Bring a pot of water to a boil and add salt.
Remove stems from mushrooms and slice.
Remove the ends from the shallot and the skin. Then mince the shallot.
Add the mushrooms, shallot and garlic to the pan. Add a touch of oil and cook until the mushrooms are wilted.
Do not cook with a lid on as you can see that the mushrooms release a lot of water and you want that to cook off.
Add the tortellini to water and hole the water to just under a boil. Do not let the water boil it will break apart the tortellini. Cook in till the pasta is al dente.
To make the white sauce in a pan add a the butter and melt. Once melted add flour and wish until smooth. Slightly cook there should be a couple bubbles but you do not want to brown it.
Once there are a couple bubbles add the milk. Stir until all the flour is mixed in. Then add the oregano, basil and time.
Cook until the sauce thickens and you see bubbles like in the picture. One the sauce has emulsified add the mushrooms and pasta to it.
Then plate and serve. Enjoy :-)
- 1.0Tbsp Butter
- 2.0Tbsp Flower
- 3.0c Milk
- 1.0tsp Oregano
- 1.0tsp Basil
- 1.0tsp Time
- 1.0c Baby portobello mushrooms
- 1.0 Shallot
- 1.0Tbsp Garlic