Tortelloni with Mushroom Sage Sauce
Ingredients
- 2 packages (about 9 ounces each) mushroom and cheese tortelloni
- 1/4 cup (1/2 stick) butter
- 1/2 cup chopped shallots
- 12 ounces fresh shiitake mushrooms, stemmed, caps thickly sliced
- 1 1/4 cups dry vermouth or dry white wine
- 3/4 cup whipping cream
- 1 1/2 tablespoons chopped fresh sage
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