John Myers
Ingredients for 2 servings:
- 250 g tortellini, dry
- 20 g butter
- 300 g mushrooms, brown
- 4 spring onions, cut into rings
- Salt and pepper from the mill
- 1 tbsp flour
- 250 ml vegetable stock
- 5 tbsp dry white wine
- 50 g arugula
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Clean and slice the mushrooms. Heat the butter in a pan and sauté the mushrooms. Add the spring onions and sauté for about 5 minutes. Season the mushrooms with salt and pepper. Dust the mushroom and onion mixture with flour, sauté, and deglaze with stock and wine, bringing to a boil. Season again with salt and pepper. Meanwhile, cook the tortellini in boiling salted water according to the package instructions. Drain and let it drain. Clean and wash the arugula, finely chop it if necessary, and finally mix it with the sauce and the tortellini. Serve on two plates.
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