Brown Butter Tortellini with Mushrooms and Sage

Browned butter, earthy mushrooms, and crispy sage give this easy tortellini dinner a cozy, well-rounded flavor. Easy enough for weeknight dinners but special enough for date night or guests.

If you were to ask me, at 10 years old, what my Top 5 Ride or Die Foods were, tortellini would be on that list right there along with my mom’s chocolate chip cookies, “hot dogs and beans” (we’ll get to that someday), chicken tenders (always and forever), and ice cream with skim milk and powdered cookies ‘n cream nesquick sprinkled on it.

Twenty two years later I still love tortellini, especially knowing what a time-saver it is. It’s like the sausage of the noodle world. It’s already seasoned so you don’t have to do much more to make it a tasty meal.

I did, however, do more. As you can clearly see by the recipe name, I couldn’t leave well enough alone. Thus, Brown Butter Tortellini with Mushrooms and Sage was born. What I like about this dish, besides all of the amazing flavors, is that it has a good cooking rhythm to it. You have just enough time from one step to the next so that you don’t feel frazzled, but things move along at a steady pace.

Let’s talk yum here for a minute. The browning of the butter takes place naturally over the course of sautéing the garlic cloves and sage, so it’s slowly building up a rich, nutty flavor thanks to those toasty milk solids. The crisped sage is set aside to preserve its crispness and the mushrooms are added to lend that deep, earthy and aromatic quality to the dish, not to mention substantial texture.

The dish is finished off with a splash of white wine vinegar to cut through all of that richness and a generous sprinkling of freshly grated parmesan cheese (to add more of that richness!).

Let’s make Brown Butter Tortellini with Mushrooms and Sage

Brown Butter Tortellini with Mushrooms and Sage

• Author: Katelyn Masters
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Cuisine: Italian

Print

Pin

---

Description

Browned butter, earthy mushrooms, and crispy sage give this easy tortellini dinner a cozy, well-rounded flavor. Easy enough for weeknight dinners but special enough for date night or guests.

---

Scale 1x2x3x

Ingredients

• Kosher salt
• ½ cup (1 stick) butter, cut into tbsps.
•  5 garlic cloves, smashed and peeled
• 16 sage leaves
• 8 oz baby bella mushrooms, sliced
• Pinch red pepper flakes
• Black Pepper
• 2 tsp white wine vinegar
• 1 lb cheese tortellini
• ½ cup fresh grated parmesan

---

Instructions

1. Bring a large pot of salted water to a boil.
2. Heat butter in large skillet over medium-low heat and cook, stirring often until just melted, 2 to 3 minutes.
3. Add whole smashed garlic cloves and cook, stirring often until garlic and butter are nicely browned, about 3-4 minutes longer.
4. Add the sage leaves and cook stirring constantly until the sage crackles and is crisp, about 1 minute. Remove sage and garlic to a plate.
5. Next, add the mushrooms and sauté until nicely browned.
6. Remove pan from heat and season with 1 tsp kosher salt, ½ tsp black pepper, red pepper flakes, and white wine vinegar.
7. Cook cheese tortellini in boiling water according to package directions.
8. When tortellini is cooked, drain and transfer to the pan with brown butter and mushrooms.
9. Heat skillet over medium until warmed through and season to taste with salt. Sprinkle with parmesan cheese and sprinkle with reserved sage just before serving.

Keywords: brown butter sage mushroom tortellini

Like this idea for Brown Butter Tortellini with Mushrooms and Sage? Why not save the image below to your favorite Pinterest board for later.