A delicious mushroom dish for any occasion!
(about 20 min.):
Cut ham into strips. Clean the spring onions and cut them into rolls. Defrost the peas. Rub mushrooms well with kitchen paper, cut into slices. Chop the cress.
Cook tortellini in light salted water until tender. Sauté spring onions in hot olive oil until translucent*, add mushrooms, sauté briefly, add ham and peas.
Remove the tortellini from the cooking water with a skimmer, add it to the spring onions and mushrooms, swirl it all together, pour in the whipping cream, let it boil briefly and stir in the sour cream or crème fraiche, season with salt and pepper. Stir in some chopped oregano and arrange in a deep dish. Finally sprinkle with cress.
(*= sauté a little bit, fry briefly – remark of the creator of the recipe).