tortellini with creamy mushroom sauce

based on the recipe in Le Cordon Bleu's Complete Cook: Home Collection (2002)

4 servings

Bring large saucepan of salted water to a boil and cook:

1 pound tortellini

Prepare:

1 pound button mushrooms, thinly sliced, and toss in

1 tablespoon lemon juice

Over low heat, cook about 3-5 minutes:

3 tablespoons butter

2 shallots, finely chopped

pinch of salt

Add mushrooms and another pinch of salt.

Cook over medium heat about 10-15 minutes, or until mushrooms are dry and liquid has evaporated.

Add:

2 tablespoons port

Cook 2-3 minutes or until almost dry.

Stir in:

2 cups whipping cream

Simmer 5-10 minutes, or until sauce is thick enough to coat back of a spoon.

Spoon sauce over tortellini and serve.