Cheese Tortellini with Porcini Pecorino Sauce

Ingredients

• 2  bay leaves 
• 1 pound cheese tortellini 
• 1 ounce porcini mushrooms dried
• 2 tablespoons parsley leaves fresh chopped
• 3 cloves garlic minced
• 0.5 cup heavy cream 
• 1 tablespoon olive oil 
• 1 teaspoon oregano dried
• 0.3 cup pecorino cheese grated
• 0.3 cup shallots chopped
• 1 cup water hot

Equipment

• frying pan
• sieve
• tongs

Directions

1. Soak dried mushrooms in hot water for 15 minutes. Strain mushrooms through a sieve, reserving liquid. While the mushrooms are soaking, cook tortellini according to package directions.
2. While the tortellini is cooking, heat oil in a large skillet over medium-high heat.
3. Add shallots and garlic and cook 3 minutes, stirring with spoon until soft.
4. Add oregano and bay leaves and cook 1 minute, until fragrant.
5. Add porcini mushrooms and reserved mushroom soaking liquid and bring to a simmer, for 5 minutes. Reduce heat to medium, add heavy cream and simmer 2 minutes to heat through.
6. Remove bay leaves with tongs, add tortellini to the mushrooms and cook 1 minute, to heat through.
7. Remove from heat and stir in cheese and parsley.
8. Serve immediately.