Are you in the mushroom club? Mushrooms are one of those polarizing foods where you either hate ’em or love ’em. I’m a mushroom LOVER. They’re incredibly wine friendly and great to pair with other bold flavors! This recipe is FANTASTIC with wine. If you’re a red wine lover (especially a pinot noir lover), you should drop everything and cook right now. I mean it…right now!
Earthy mushrooms, acidic yet sweet roasted tomatoes, creamy buffalo mozz, and buttery and crunchy toasted walnuts. Scroll down for the awesome (and not too expensive) wine pairing suggestion too!
Makes: main dish for 2 people
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
~9oz porcini mushroom filled tortellini (sub for another type of mushroom tortellini, mushroom ravioli, or plain cheese tortellini)
7 oz cigiliene buffalo mozzarella, halved (or sub regular fresh mozz)
1/3 cup chopped walnuts
½ cup cherry tomatoes, halved
2/3 cup chopped shiitake mushrooms and/or maitake mushrooms (50/50 each)
2 large shallots, finely chopped
Fresh oregano, to garnish
Grated parmigiano-reggiano or grana padano
Extra virgin olive oil
In a 350-degree oven, toast walnuts for 5-7 minutes until lightly golden. Set aside.
At 350 degrees, place olive oil drizzled tomatoes cut side up on a cookie sheet in oven. Roast for 20-25 minutes until tomatoes are wrinkly but not dehydrated. Remove from oven and set aside.
Boil tortellini according to packaging. In a separate large pan over medium-low heat, add olive oil to coat pan with chopped shallots and mushrooms. Let sauté for 3 minutes. Drain tortellini and add to pan with shallots. Add tomatoes and walnuts and more olive oil if needed. Sauté for a minute. Add mozzarella and turn heat off, stirring for a minute more.
Plate immediately, adding grated parm and oregano to each dish.
Serve with pinot noir. I love Loveblock pinot noir with this dish. It’s a bit smoky which adds a whole other dimension to the dish!