I am sure everyone has a restaurant that they frequently visit for one particular dish. A dish that can not be done the same anywhere else. I know I do. Or did. In our case this restaurant happened to be one that my husband worked for when we first started dating and for years after that. They had the best seafood dishes I had ever tasted. In fact it wasn’t just this one dish that I loved, I loved everything on their menu. Well like most amazing businesses these days, corporate came in, took over and decided that the menu needed to be revamped. Horrible idea. They ended up removing every single one of our (and everyones) favorite items and replacing them with things that weren’t half as good. Not even close. Customers left, employees left and my husband was one of them. Long story short we had to try and replicate these dishes at home since we could no longer get them. Turned out to be a blessing in disguise because I actually enjoy this dish much more when I can control the ingredients that are going into it (grass fed butter, organic pasta and so on) and dare I say I think its better!!
This pasta dish is rich and filling. Not a low fat meal by any means but such a treat when you are in the mood for a decadent meal. The combination of salty smoked salmon, savory mushrooms and creamy sauce is unbelievably comforting. I can’t really explain how amazing this is. Sometimes, the morning after I’ve made this for dinner, you can find my husband and I eating it cold, straight out of the leftovers container because we wake with such a strong craving that we don’t want to wait the amount of time it takes to reheat it. There’s a pretty mental picture for you!
Here’s what you will need:
1 lb bag of your favorite tortellini (I use a four cheese)
3 tbsp butter or favorite cooking oil
8 oz sliced mushrooms
3 tbsp flour
1 cup heavy cream
2 cups milk
1 cup grated parmesan
1 smoked salmon filet
Boil water and prepare your tortellini according to instructions and set aside.
Melt your butter in a large pan. Add your mushrooms and sauté until tender.
Toss in the flour and stir to coat the mushrooms
add the heavy cream and stir to combine. Once this starts to thicken I add the milk.
Let this simmer on med heat whisking every so often to prevent clumping. Once thickened add the cheese.
At this point I lower the heat and if you feel that your sauce is too thick you can always add more milk. While that continues to simmer, chop you salmon. We like ours in bigger chunks. Add it to the pan.
Add the tortellini, salt (not much is needed with the salmon and parm both being salty additions) and pepper to taste.
Stir to coat you pasta and serve!! Always with fresh shaved parmesan, pepper and some fresh herbs on top!