Mushroom Sauce with Pumpkin Seed Oil and Tortellini
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g tortellini or tortelloni your choice, cooked
- 200 g mushrooms, brown
- 1 onion (s)
- 150 g sour cream
- 1 teaspoon flour
- 1 dash vegetable stock
- 2 teaspoons parsley, fresh or frozen
- 1 tablespoon lemon juice
- 1 tablespoon pumpkin seed oil
- Vegetable oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms, cut in half lengthways and then cut into thick slices. Peel and halve the onion and cut into rings. Mix the sour cream with the flour in a bowl.
- Heat some oil in a deep pan and fry the mushrooms in it until they have clearly shrunk, this takes about 3 minutes. Then add the onion rings and fry for another 3 minutes. Deglaze with vegetable stock, bring to the boil and simmer gently for about 5 minutes. Season well with salt and pepper.
- Reduce the heat and stir in the sour cream. Add parsley, lemon juice and pumpkin seed oil and bring to a boil. Fold the tortellini into the sauce, drizzle with a little pumpkin seed oil and serve.
- A mixed salad with yogurt dressing is recommended.
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