Beef Tortellini in a Creamy Tarragon and Mushroom Sauce

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“This simple and quick recipe makes for a delicious, creamy and comforting meal. Note: You can also add a couple of drops of truffle oil for extra (mushroom-y) flavour.”

Ingredients Nutrition


  1. In a large pan, fry: onion, garlic and mushrooms in 1 tbsp of olive oil and season with salt/pepper/tarragon. Cook until onions become transparent and mushrooms start to sweat (3-4 minutes).
  2. Add white wine to deglaze pan. Turn down heat.
  3. Add beef stock and cream and allow the sauce to return to a slow simmer until mushrooms are cooked through and flavours saturate the sauce. (5-10 minutes).
  4. At this point, if the sauce is still too thin you can whisk in flour to help thicken. To avoid clumps: whisk a bit of flour into a small amount of cool water in a cup and then add that to the sauce.
  5. To make the sauce extra rich and flavourful, stir in some Romano or Parmesan cheese and add a couple of drops of truffle oil.
  6. Add a few fresh basil leaves to sauce.
  7. Meanwhile, salt water and boil pasta according to package instructions.
  8. Combine pasta with sauce.
  9. Enjoy.

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