(WJBK) - 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 www.casscafe.com.
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