Tortellini with Porcini Mushroom Sauce

Ingredients

• 2 tablespoons butter ()
• 16 ounce cheese tortellini dried (such as Barilla)
• 1 ounce the following: parmesan rind) dried
• 4 teaspoons thyme sprigs fresh divided chopped
• 0.8 cup parmesan cheese divided freshly grated
• 1 cup shallots sliced
• 0.5 cup whipping cream 

Equipment

• bowl
• pot

Directions

1. Place porcini mushrooms in 2-cup measuringcup; add enough hot water to measure 2cups.
2. Let stand until mushrooms are soft,about 20 minutes.
3. Drain mushrooms,reserving soaking liquid. Coarsely chopporcini mushrooms.
4. Cook tortellini in large pot of boilingsalted water until just tender but still firm tobite, stirring occasionally.
5. Meanwhile, melt butter in large skilletover medium-high heat.
6. Add shallots; sautéeuntil golden and tender, about 4 minutes.
7. Addmushrooms and 3 teaspoons thyme; sauté2 minutes. Stir in 1 cup mushroom soakingliquid and cream; boil until thickened to lightsauce consistency, about 3 minutes. Seasonto taste with salt and pepper.
8. Drain tortellini; return to same pot.
9. Addmushroom mixture and toss to coat. Stir in1/2 cup cheese. Season with salt and pepper.
10. Transfer tortellini to bowl; sprinkle with 1/4cup cheese and 1 teaspoon thyme.
11. Bon Appétit