• While you are making the mushrooms and cream sauce, boil your tortellini according to the package instructions and drain when finished. Note: Add salt and 1 tablespoon of olive oil to your pasta water so the tortellini does not stick.

Sautéed Mushrooms

• Lightly season the sliced mushrooms with salt and pepper.
• In a large sauté pan, add 2 tablespoons of olive oil over medium heat, melt in 2 tablespoons of butter. Add the seasoned sliced mushrooms to the pan and sauté for 8 – 10 minutes, stirring occasionally, until they are golden. Transfer the sautéed mushrooms to a plate or a bowl and set aside. Tent with foil to keep warm.

Cream Sauce

• Use the same pan to make the sauce, do not wipe it down. Add the wine to the pan to deglaze it, and simmer for about 1 minute. Add the last 2 tablespoons of butter and minced garlic to the pan. Cook for about 1 to 2 minutes, or until butter is completely melted and garlic is fragrant, whisk to combine.
• Stir in the heavy cream and bring to a simmer and keep at a simmer for 5 minutes. Reduce the heat to low then add the parmesan cheese to the pan and whisk quickly to combine, just heating through. Stir in the cooked tortellini and sautéed mushrooms. Optional: Drizzle with 1 tablespoon of truffle oil and stir to combine.
• Transfer to a serving dish and garnish with extra parmesan cheese if you would like. Serve immediately and enjoy!