Vance’s Tortellini Submitted by Allyson

1 cube butter
4 or 5 cloves garlic
6-8 slices cooked bacon*, crushed into bits(or ½ cup fresh bacon bits)
1 pound sliced mushrooms
Milk or Cream (depending on your preference) I like to add Half & Half, but Cream is for sure the best. It makes it so rich and creamy! Fattening too!
1 package fresh Cheese Tortellini (I am sorry that I can’t tell you what size package to purchase. I usually use 1 of the 2 packs from COSTCO. We don’t use the
dried tortellini but rather the fresh that is found in the refrigerator section.

*If you cook the bacon yourself you can keep some of the bacon grease in the pan when you add the butter. Just wipe out most of it so it is not too greasy.

Begin water boiling for your fresh tortellini. We prefer the tortellini to the tortelloni. The tortellini is smaller. We typically us the Cheese Tortellini. Also add about 1 T salt to the water.

While water is boiling, place cube of butter in large skillet, melt over medium low heat. Add 4 or 5 cloves of garlic that has been pressed. Heat in butter but do not brown. Add mushrooms to butter and sauté slightly. Once the mushrooms are sauted add a few tablespoons of flour. The amount of flour will differ – just add enough flour to soak up the butter. Cook the mixture for a couple of minutes to get rid of the floury flavor. (2 or 3 minutes should be good). Add your milk and whisk until smooth.
(Essentially you are just making a cream sauce that has mushrooms, bacon and garlic in it.)

Once the sauce is completed, place off the heat. Add the tortellini to the boiling water. When it is done, drain water – do not rinse, but instead add the cream sauce to the tortellini. Serve with fresh grated parmesan sauce.

Enjoy! This recipe came from a restaurant Vance enjoyed on his mission in Rome.