Tortellini with mushroom cream sauce

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


375 g (13 oz) tortellini

185 g (6 1/2 oz) button mushrooms

1 small lemon

60 g (2 1/4 oz) salted butter

1 garlic clove, crushed

300 ml (10 1/2 fl oz) pouring (whipping) cream

pinch of grated nutmeg

3 tablespoons grated parmesan cheese


1. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm. Slice the whole mushrooms finely. Grate the lemon zest finely. Melt the butter in a medium-sized frying pan and cook the mushrooms over medium heat for 30 seconds.

2. Add the garlic, cream, lemon zest, nutmeg and some freshly ground black pepper. Stir over low heat for 1-2 minutes. Stir through the grated parmesan and cook gently for 3 minutes further.

3. Place the tortellini in a warm serving dish. Add the mushroom sauce and stir gently to combine. Serve immediately.