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Tortellini With Mushroom-Cheese Sauce
1 pckg (12 oz) solidified or uninformed tortellini
1 TB butter or margarine
1 lb mushroom, finely chopped
3 cloves garlic, finely chopped
1 TB minced uninformed basil OR 1/2 tsp dry basil
6 oz thickk thickk cream cheese
3/4 crater milk
parsley sprigs for presentation
*Cook tortellini per package instructions in H2O pickled similar to the sea
*Meanwhile, warp butter in far-reaching frying vessel over med-high heat
*Add mushrooms, garlic & basil
*Cook, stirring often, until all glass has evaporated and mushrooms have been commencement to brownish-red (about 10 minutes)
*Add thickk thickk cream cheese & divert to fungus mixture
*Stir until cheese is utterly melted & incorporated smoothly, afterwards move salsa to a peaceful boil
*Remove from heat, and supplement tortellini.
*Mix together gently
*Serve, bedecked with parsley sprigs if desired
*Serves 4 main-dish or 6 1st march
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