| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sauces |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
tb |
Onion, chopped |
| 1 |
ts |
Garlic, chopped |
| 12 |
md |
White mushrooms, sliced |
| 1/2 |
|
Bellpepper, sliced julienne |
| 3 |
tb |
Red wine |
| 1 |
sm |
Tomato, chopped |
| 1 |
tb |
Tomato paste (opt.) |
|
|
Salt and pepper to taste. |
|
|
Pinch of oregano |
| 1 |
c |
Heavy cream |
INSTRUCTIONS
1/2 c grated Asiago cheese or Parmesean
In a heated saute pan, melt butter sand saute garlic and onions ntil onions
are clear. Add mushrooms and green peppers, cntinue to saute until
mushrooms slightly brown. Add wine, tomatoes, slat and pepper and oregano
and the tortellini; toss and reduce wine to 1/2 original volume. slowly add
the cream until the vegetables are covered and simmer for approximately 2
minutes, lastly add the grated cheese and tomato paste (if sauce is too
thin) and thicken sauce over a low simmer. Serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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