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"A man seldom thinks with more earnestness of anything than he does of his dinner."

Samuel Johnson (1709-84), English author, lexicographer.

I had returned home after a business trip and made this for dinner. Not only was it quick and simple, but the flavor and texture was soothing and delicious.

Preparation Time: 30 minutes, includes porcini rehydrating time    Serving Size: 4

  • 1 ounce dried porcini mushrooms
  • 1 pound three-cheese tortellini of your choice
  • 2 tablespoons unsalted butter
  • 1 cup shallot, sliced (usually about 3 large)
  • 4 teaspoons fresh thyme, chopped, divided into 3 and 1 teaspoons
  • 1/2 cup heavy cream
  • 3/4 cup freshly grated parmesan cheese, divided into 1/2 cup and 1/4 cup

Put porcini's in a 2 cup measuring cup and add enough hot water to fill. Let stand about 20 minutes until the mushrooms are soft. Drain and reserve the liquid. Chop the mushrooms.

Begin cooking tortellini according to package directions, or al dente if freshly made. While tortellini are cooking, melt butter in a large sauté pan over medium high heat. Add shallots and sauté until tender and golden, about 4 minutes. Add mushrooms and 3 teaspoons thyme; cook 2 minutes. Stir in 1 cup of the mushroom soaking liquid and cream. Boil until thickened slightly, about 3 minutes. Season with salt and pepper to taste.

Drain tortellini and return to same pot. Add mushroom mixture and coat. Stir in 1/2 cup cheese. Serve with remaining 1/4 cup cheese and teaspoon of thyme.