Flavourful mushrooms in a creamy sauce with tender pasta and a crunchy topping are what's for dinner! Perfect for a cool winter night, this dish combines comforting flavours and texture to make a stick to your ribs favourite!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Fresh Cheese Tortellini(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)
Parmesan Cheese, shredded(ContainsMilk/Lait)
Vegetable Broth Concentrate
Salt and Pepper*
Preheat your broiler to high (to broil the gratin). When crumbling the dried mixed mushrooms in step 1, aim for 1/4-inch sizes.
Wash and dry all produce.* Thinly slice the cremini mushrooms. Strip 1 tbsp thyme leaves from the stems. Crumble the mixed mushrooms into small pieces in the bag. Bring a large pot of salted water to a boil.
Heat a large oven-proof pan over medium heat. Add a drizzle of oil, then the onions, cremini mushrooms and thyme. Cook, stirring occasionally, until the mushrooms are golden-brown, 7-8 min. Stir in the broth concentrate, dried mushrooms and 1 3/4 cups water. Cook, stirring occasionally, until the dried mushrooms soften, 6-7 min.
Meanwhile, add the tortellini to the boiling water. Cook until the pasta is tender, 3-4 min. Drain when the pasta is done cooking.
Meanwhile, roughly chop the parsley. In a small bowl, combine the panko, Parmesan and 1 tbsp oil. Season with salt and pepper. Set aside.
When the mixed mushrooms are soft, remove the pan from the heat and gently stir in the sour cream. Season with salt and pepper. Sprinkle over the panko mixture. Broil in the centre of the oven until the topping is golden-brown, 3-4 min. (TIP: If you don't have an oven-proof pan, transfer the mixture to a baking dish before broiling.)
Divide the mushroom tortellini gratin between plates and sprinkle with the parsley.