Brie and Mushroom Tortellini

Brie and Mushroom Tortellini

My husband and I were reminiscing about our favorite date night spots in Lexington and he brought up Ed and Fred’s Desert Moon. It was a great place for an evening out and the food was terrific. It closed years ago, but I still remember the house salads and the tortellini! Yummy! I looked for the recipe online and found a version published in the Ace Magazine! I made a few adjustments, but the taste is just the same! I paired it with a simple side salad and voila! It made a Tuesday night special and my husband thought it was very romantic!
 

Serving Size: 6

Ingredients:

4 ounces brie

4 cloves garlic chopped

2 tablespoons olive oil

½ cup sliced green onions

2 cups sliced mushrooms (i used baby Portobellos)

1 teaspoon kosher salt

1 teaspoon fresh cracked black pepper

1 teaspoon oregano

⅓ cup flour

2 ounces butter

½ cup sliced green onions

1 quart vegetable stock

¼ cup soy sauce

Instructions:

Cut the brie into small cubes and place it in a medium glass bowl.

Cook the mushrooms and garlic in olive oil until they are tender.

Add the green onions and spices, and simmer together.

Add the mushroom mix to bowl of brie and mix it until the cheese has melted.

In a separate large pan cook the onions in butter.

Add the flour and brown it lightly.

Add the mushroom mix, vegetable stock and soy sauce to the onions and bring to a boil.

Remove the sauce from heat and serve it over tortellini. (I love Lotsa Pasta’s.)

Garnish with fresh grated Parmesan.