Tortellini with Mushrooms and Brown Butter

The earthiness of fresh and dried mushrooms take this tortellini dish from simple to complex in no time. Brown butter and thyme make it the perfect sweater-weather recipe.


  • 3 oz dried wild mushrooms such as morels, chanterelles or porcini
  • 1 stick unsalted butter
  • 2 tablespoons olive oil
  • 8 oz cremini mushrooms, sliced
  • 2 garlic cloves, smashed and peeled
  • kosher salt
  • freshly ground black pepper
  • 16 oz Armanino Cheese Tortellini (1 package)
  • 2 tablespoons fresh thyme leaves


  1. Place dried mushrooms in a heat-proof bowl and cover with boiling water. Let sit for about 10 minutes to soften. Pull out mushrooms and gently squeeze dry; set aside.
  2. Melt butter in a large skillet over medium-low heat. Cook, stirring frequently, until butter begins to brown and smell nutty, about 5 minutes. Pour into a small bowl and set aside.
  3. Add olive oil to skillet and increase heat to high. Add fresh mushrooms in an even layer. Cook without stirring, about 3 minutes, until browned and crispy on the bottom. Stir in rehydrated mushrooms and garlic; season with salt and pepper. Reduce heat to medium, and cook, stirring occasionally, until browned and crispy, about 10 minutes. Keep warm.
  4. Bring a large pot of water to a boil. Cook tortellini as directed on package. Drain, reserving ½ cup pasta cooking water. Return mushroom skillet to medium heat and stir in tortellini. Toss with brown butter, ¼ cup pasta water, a pinch of salt and black pepper. Cook, tossing and stirring, until a light sauce forms and coats the tortellini. Stir in fresh thyme and serve immediately.
4 servings
Prep Time
10 minutes
Cook Time
20 minutes

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