Instructions
1. Place porcini mushrooms in 2-cup measuring cup; and enough hot water to measure 2 cups. Let stand until mushrooms are soft, about 20 minutes. Drain mushrooms, reserving soaking liquid. Coarsely chop porcini mushrooms.

2. Cook tortellini in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally.

3. Meanwhile, melt butter in a large skillet over medium-high heat. Add shallots; saute until golden and tender, about 4 minutes. Add mushrooms and 3 teaspoons thyme; saute 2 minutes. Stir in 1 cup mushroom soaking liquid and cream; boil until thickened to light sauce consistency, about 3 minutes. Season to taste with salt and pepper.

4. Drain tortellini & return to the same pot. Add mushroom mixture and toss to coat. Stir in 1/2 cup cheese. Season with salt and pepper. Transfer tortellini to bowl; sprinkle with 1/4 cup cheese and 1 teaspoon thyme.

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Yields: 4 Servings
     Bon Appetit magazine, September 2008, page 61

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