Mushroom Tortellini

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Mushroom Tortellini

 

 

Ingredients:

1 tablespoon olive oil

3 - 6 cloves garlic, minced

1 medium onion, chopped

1/2 cup white wine

Oregano, basil, rosemary, parsley, pepper, paprika

1/2 pound mushrooms, sliced

1 package of vegetarian stripples

2 cans (10 oz. each) cream of mushroom soup

1 can (10 oz.) sliced mushrooms, undrained

1 cup table cream or whipping cream

1 large ( 2 pound) package cheese tortellini

1 cup peas (canned or frozen)

 

 

 

Directions:

Heat olive oil in a large frying pan. Add garlic and onion, and saute until

softened. Add white wine, and seasonings to taste.

 

 

Add mushrooms and stripples and cook on high until done.

 

 

In a saucepan mix mushroom soup and canned mushrooms until hot. Stir in

cream and heat.

 

 

Cook tortellini in a large soup pot (until still slightly undercooked).

Drain and return tortellini to the pot. Add the soup mixture and the bacon

mixture to the pot, along with the peas. Heat for 10 minutes. Makes 8 - 12

servings.

 

 

 

 

 

 

 

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