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Ingredients
- 185 g (6 oz) small mushrooms
- 1 small lemon
- 60 g (2 oz) butter
- 1 clove garlic, crushed
- 300 ml (9½ fl oz) cream
- black pepper
- pinch nutmeg
- 3 tablespoons grated Parmesan cheese
- 500 g (1 lb) cooked tortellini, drained and kept warm
Method
1. Slice the whole mushrooms finely. Grate the lemon rind finely. Melt the butter in a medium-sized pan and cook the mushrooms over medium heat for 30 seconds.
2. Add the garlic, cream, lemon rind, freshly ground black pepper and nutmeg. Stir over low heat for 1–2 minutes. Stir through the grated Parmesan cheese and cook gently for 3 minutes further.
3. place the cooked tortellini in a warm serving dish. Add the sauce and stir gently to combine well. Serve immediately.
