| 1 package | BARILLA Cheese & Spinach Tortellini |
| 2 tablespoons | extra virgin olive oil |
| 1 cup | sliced mushrooms (mix of porcini, chanterelle, shitake, cremini or oyster) |
| 2 tablespoons | butter |
| 2 cloves | garlic cloves, minced |
| 1/3 cup | dry white wine |
| 1/2 cup | chicken broth |
| 1 tablespoons | fresh oregano leaves, divided |
| 1/2 teaspoon | salt |
| 1/8 teaspoon | freshly ground black pepper |
| 1/3 cup | freshly grated Parmigiano cheese |
HEAT olive oil in a medium skillet over medium heat.
ADD mushrooms and saute for 3 to 4 minutes or until golden.
ADD butter, garlic and wine. Simmer 3 to 4 minutes or until wine is reduced, stirring occasionally.
ADD broth, half the organo leaves, salt and pepper; simmer 1 minute.
COOK Tortellini according to package directions; drain.
ADD hot Tortellini to mushroom mixture; toss. Add cheese; toss lightly. Transfer to a serving platter; sprinkle with remaining oregano leaves.