Title: Spinach tortellini with creamy mushroom sauce
 Categories: Harned 1994, Main dish, Pasta, Vegetables
      Yield: 4 Servings
 
      7 oz Spinach tortellini (1 box)
    1/4 c  Diced onion
      1 c  Sliced fresh mushrooms
           -- (abt. 3 oz.)
      3 tb Butter
      1 ts Fresh lemon juice
      3 tb Flour
      1 c  Chicken broth
      1 ts Salt; or to taste
    1/4 c  Heavy cream
           Freshly ground pepper
    1/4 c  White wine
      1 c  Frozen peas; cooked

MMMMM--------------------------GARNISH-------------------------------
           Chopped parsley
           Scallion rings
 
  Cook tortellini in large pot of rapidly boiling salted water for
  about 25 minutes or until tender, stirring occasionally. Drain.
  
  Meanwhile, in a medium saucepan, saute onions and mushrooms in butter
  and lemon juice until tender but not brown. Sprinkle with flour;
  toss. Add broth and cream, stirring until the mixture is thickened
  and comes to a boil.  Add seasonings and wine.  Cook an additional
  minute.
  
  Divide tortellini among serving plates.  Pour sauce over tortellini.
  Sprinkle with cooked peas and garnishes. Serve immediately.
  
  Yield: 4 to 6 servings.
  
  On back of 7 oz. box Amore brand cheese tortellini. Liberty Richter,
  Carlstadt, NJ 07072.  Posted by Cathy Harned.