Cheese-Filled Tortellini with a Spicy Mushroom-Cream Sauce from 660 Curries by Raghavan Iyer
My mushroom sauce is a creation from years gone by, when I had sampled a vegetarian version of Russian-influenced stroganoff over thick slices of pan-fried tofu
Ingredients
- 2 tablespoons canola oil
- 1¼ pounds brown cremini mushrooms, finely chopped
- 6 medium-size cloves garlic, finely chopped
- 4 dried red Thai or cayenne chiles, gently pounded to release some of the seeds
- ½ teaspoon Kashmiri garam masala
- ½ cup finely chopped fresh dill
- 1½ pounds dried or fresh cheese-filled tortellini
- 1½ pounds light sour cream
- 1½ teaspoons coarse kosher or sea salt
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