Cass Cafe's Wild Mushroom Tortellini

- This recipe for wild mushroom tortellini comes courtesy of Chef Doug Calhoun from the Cass Cafe in Detroit. The cafe is located at 4620 Cass Avenue. For more information, visit

2 oz. mushroom stock
1 oz. chopped fresh herbs- parsley, basil, rosemary, oregano etc.(dry herbs will substitute if fresh isn't available)
2 teaspoons of olive oil
1 teaspoon of fresh chopped garlic
2 oz. of quartered artichoke hearts
2 oz. sliced sun-dried tomatoes
2 oz. of cut up wild mushroom mix (shiitake, oyster and sliced portabella)
6 oz. of fresh or frozen tortellini with your choice of filling
4 oz. of fresh baby spinach

Brown the fresh minced garlic with oil in a sauce pan.
Next add the quartered artichoke hearts, wild mushroom blend, chopped herbs and sun dried tomatoes.
Saute on medium heat for around 2 minutes
Sprinkle another teaspoon of garlic oil and add the store bought cheese tortellini, and mushroom stock.  Saute for about 4 minutes.
Turn off the heat and add the fresh baby spinach.
Toss and serve with garlic bread

Recipe serves 1

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