Tutorwood Cooks – Veal Tortellini with Mushroom and Spinach Sauce.


It’s Easter Sunday and after a productive day drawing, writing and general odds and ends, its time to think about dinner. Tonight will be a simple dish using a supermarket pre-made tortellini but pairing it with a homemade, mushroom, spinach and parmesan cream sauce

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IMG_2168
Fresh Portobello Mushrooms

The secret is to slow cook the mushrooms in a mix of beef stock, garlic, onion, butter and paprika for 45 minutes to an hour to draw as much flavour out of the mushrooms as possible.

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Mushrooms, Onion, Garlic, Chilli’s simmering in beef stock with Paprika

When you’ve cooked the mushrooms, the dish will be ready to serve less than 1/2 an hour. You can skip slow cooking the mushrooms is you want to save time, then the plate will travel from stove-top to just on thirty minutes.

Right then, pour yourself a glass of wine, or in my case a bourbon and cola, and let’s get cooking.

Ingredients;

Portobello or Brown

Mushrooms,                                 1 kg sliced

Brown Onions                              2 sliced

Red Chilli                                       1 sliced

Green Chilli                                   1 sliced

Garlic Powder                              1 tablespoon

Paprika                                          2 teaspoons

Beef Stock                                      2 cups

Parmesan Cheese                         200 gram

Cooking Cream                             2 x 300ml tubs

Dijon Mustard                              1 teaspoon

Green Spinach                             1 x 120-gram pack

Veal tortellini                               1 x 600-gram pack

Method;

  1. Slice the mushrooms, chillies, and onion and simmer in a large skillet with the garlic, stock and paprika. Bring to a boil and simmer for 30 to 45 minutes, stirring occasionally.
  2. Bring a saucepan with 6 litres of salted water to the boil in preparation for the pasta.
  3. To the mushroom, mix pour in the cream and parmesan and simmer on low heat for 6 minutes
  4. Add the tortellini to the boiling water and cook for 6 minutes or until cooked to your preference.
  5. Just before the pasta is ready, add the spinach leaves to the sauce and stir well.

    IMG_2171
    Fresh Spinach added to the Sauce
  6. Use a slotted spoon to remove the tortellini from the saucepan and let simmer for 5 minutes before serving.

    IMG_2172
    Adding the Pasta to the sauce
  7. Serve with garlic bread and a green salad.

I hope you enjoy this recipe and remember to play with the ingredients to make this recipe your own.

Have fun and cook on!!!

Cheers

Bryan

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