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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pan, fry: onion, garlic and mushrooms in 1 tbsp of olive oil and season with salt/pepper/tarragon. Cook until onions become transparent and mushrooms start to sweat (3-4 minutes). | 2. Add white wine to deglaze pan. Turn down heat. | 3. Add beef stock and cream and allow the sauce to return to a slow simmer until mushrooms are cooked through and flavours saturate the sauce. (5-10 minutes). | 4. At this point, if the sauce is still too thin you can whisk in flour to help thicken. To avoid clumps: whisk a bit of flour into a small amount of cool water in a cup and then add that to the sauce. | 5. To make the sauce extra rich and flavourful, stir in some Romano or Parmesan cheese and add a couple of drops of truffle oil. | 6. Add a few fresh basil leaves to sauce. | 7. Meanwhile, salt water and boil pasta according to package instructions. | 8. Combine pasta with sauce. | 9. Enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1/2		chopped	30.0	7.005	0.825	0.075
garlic	2	teaspoons	chopped	8.344	1.8514	0.3562	0.027999999999999997
mushroom	8	ounces	sliced	77.1106	15.3994	5.0802	1.1113
tarragon	1 -2	teaspoon		0.0	0.0	0.0	0.0
basil				-	-	-	-
salt pepper				-	-	-	-
cream	1/3	cup		264.0	5.32	2.904	27.744
beef stock	1/2	cup		85.68	9.3366	3.1626	4.0446
white wine	1 -2	tablespoon		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
flour				-	-	-	-
beef tortellini	1	package		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.