2018-10-25
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From "True Grits . . . Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

  • 3 large shallots, sliced
  • 2 cloves of garlic, minced
  • 1/4 cup butter or margarine
  • 1-1/2 pounds fresh mushrooms, sliced
  • 1/4 cup dry sherry
  • 1/2 cup chicken broth
  • 1 cup whipping cream
  • 2 tablespoons lemon juice
  • 1 envelope Alfredo sauce mix
  • 10 ounces fresh spinach, chopped
  • 3 tablespoons chopped fresh basil
  • 2 pounds cheese tortellini, cooked
  • 1/2 cup grated Parmesan cheese

TO PREPARE:

*  Saute the shallots and garlic in the butter in a medium saucepan until tender.  Add the mushrooms.  Saute for 2 minutes.
*  Stir in the wine, chicken broth, cream, lemon juice and Alfredo sauce mix.  Bring to a boil.  Add the spinach, basil and tortellini.
*  Cook for 3 to 4 minutes or just until the spinach is wilted, stirring occasionally.  Sprinkle with the cheese to serve.

SERVES: 8

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