Mushroom and asparagus tortellini

Spargas gombas tortellini

Mushroom and asparagus tortellini


  • 500 g button mushrooms
  • 500 g white asparagus
  • 250 g tortellini
  • 200 ml rice cream
  • parsley
  • garlic powder
  • oil, salt and pepper

Peel the asparagus and cut into pieces 2 cm long. Cook, then leave to drain.

Fry the mushrooms, then add the asparagus. Season with garlic powder, salt and pepper.

Cook the tortellini in boiling water, then add to the mushrooms and asparagus. Stir in the cream, diluting with a little of the cooking liquid if too thick. Sprinkle with freshly chopped parsley and serve at once.