Yield: 24 hors d’oeuvres
Cooking Time: 30 minutes
2 ounces dried wild mushrooms, such as porchini, morel or chanterelle
1 8 ounce package dried or fresh cheese tortellini
3 tablespoons butter
1 cup shallots, chopped
1 1/2 tablespoon fresh thyme, chopped
1/2 cup whipping cream
1 cup parmesan cheese, grated
Place the mushrooms in a bowl and cover with hot water. Let sit for 20-30 minutes until the mushrooms are soft. Drain the mushrooms and reserve the cooking liquid. Give the mushrooms a rough chop and set aside.
Cook the tortellini in a pot of boiling, heavily salted water. Cook until just al dente.
Meanwhile, melt butter in a medium saute pan. Add the shallots and saute until translucent. Add the mushrooms and 1 tablespoon of thyme, then saute for 3 minutes. Mix in one cup of mushroom liquid and heavy cream. Bring to boil then reduce to simmer until the sauce has reached a light sauce consistency. Season with salt and pepper.
Drain the pasta. Return to the cooking pot and add the mushroom sauce. Stir in parmesan cheese and adjust seasoning as needed.
Serve in small bowls or shot glasses. Garnish with chopped thyme.