Quick Mushroom Tortellini Dish

When I say quick, I mean really quick! I made this for brunch today, and though this isn’t exactly traditional home cooking, as you will see as you read on, it still is a good eat.

The trick to this one is to use pre-packaged ingredients, aka, ingredients from tins/bottles, and items from the frozen goods section. This way, I can do away with most food prep stages and actually make a meal in under 15 minutes. Now you may ask, “Aren’t those items packed with salt and preservatives?” Well, it depends, really. The items I used in this recipe are merely pre-cut/chopped items, while the tortellini is from the grocer’s freezer. Unlike ready meals from the tin, such items have little or no preservatives and added salt. Always check the nutritional information in the label to make sure.


  • 250 grams mushroom tortellini
  • 4 Tbsps Olive oil
  • 1-1/2 Tbsps chopped garlic
  • 1/3 cup sliced button mushrooms
  • 1/2 tsp dried tarragon
  • Salt
  • 1/2 tsp cracked black pepper
  • 1 Tbsp grated parmegiano
  • 2 tsps butter

Before we proceed with the recipe, here are some notes on the ingredients:

Freshly Minced Garlic – Who knew this was at my regular supermarket? This is a great item because I don’t have to deal with all the peeling and mincing, or the sticky fingers. It’s great for when I’m in a hurry. This one is by a fairly famous brand of Chinese seasonings and sauces. You can try looking for this one in Asian food stores, or if you’re lucky enough, at your grocer.

Sliced Mushrooms – As you can see, I have a can of whole mushrooms. I opted to slice them on my own just because slicing mushrooms is therapeutic for me. But no worries. There are so many brands of canned button mushrooms out there, and it’s fairly easy to get a can of sliced mushrooms. You can just get the can open, and pop them in to your pan.

Porcini Mushroom Tortellini – I found this item from Marks & Spencer when I was on vacation. It will be very hard to find fresh pasta in Philippine markets, but a good place to find fresh pasta is Rustan’s. It should also be available in Italian deli shops.


Cook the tortellini in lightly salted, briskly boiling water as directed in the pasta packaging.

In a medium pan, heat up the oil over low heat. Sautee the minced garlic until lightly browned. Add the sliced mushrooms and cook for a couple of minutes. Add the cracked pepper, tarragon and salt to taste; sautee for a couple more minutes. Add the grated parmegiano.

Drain the pasta and toss into the mushroom aglio e olio. Let the butter melt over the hot pasta and serve while still hot.

Mushroom Tortellini

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