There are days when all you want is a bowl of something warm and comforting — and this creamy mushroom tortellini is exactly that.
It’s rich but not heavy, simple but full of flavor, and it brings a little Greek warmth into every bite.I’ve always loved how a few Mediterranean touches — a drizzle of good olive oil, a handful of fresh herbs, and a little Graviera — can completely transform a dish. Here, the sauce wraps around the pasta like a soft blanket, and the mushrooms add that earthy, cozy depth that makes you want to go back for seconds.
Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry
400 g (14 oz) fresh tortellini
250 g (9 oz) mushrooms, sliced
2 tbsp extra virgin olive oil
2 cloves garlic, finely chopped
200 ml (¾ cup) heavy cream
60 ml (¼ cup) vegetable broth
60 g (½ cup) grated Graviera or Kefalotyri cheese
A small pinch of nutmeg (optional but lovely)
Salt and freshly ground black pepper
Fresh oregano or thyme leaves
Chopped fresh parsley for garnish
Directions
Cook the tortellini in salted water according to package directions. Drain and set aside, keeping a bit of the cooking water.
Heat the olive oil in a large skillet. Add the mushrooms and cook until they turn golden and slightly caramelized. Add the garlic and sauté briefly until fragrant.
Pour in the wine or broth, scraping the bottom of the pan to release all the flavor. Let it simmer for 1–2 minutes until slightly reduced.
Lower the heat and stir in the cream. Add the Graviera or Kefalotyri cheese, stirring until melted and smooth. If the sauce thickens too much, add a splash of the reserved pasta water.
Add the tortellini to the sauce, tossing gently to coat. Season with salt, pepper, and a small pinch of nutmeg. Sprinkle fresh oregano or thyme and chopped parsley on top.
Serve warm with extra grated Graviera, a drizzle of olive oil, and freshly ground pepper.
Pair with a glass of chilled Assyrtiko or Moschofilero wine for a perfectly Greek moment at your table.
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