Cook the tortellini in boiling water following directions. Melt the butter in a saucepan. Stir in flour; cook about 5 min. Stirring, slowly add the bouillon. Simmer about 10 min. Stir in the basil. Clean the mushrooms and slice. In a skillet, heat 1T oil. Add the sliced mushrooms and cook about 5 min. Drain the tortellini. Mix with additional 1T oil. Divide the tortellini between two plates. Divide the mushrooms over the tortellini. Spoon the sauce over. [Oh, what the heck, mix the tortellini, mushrooms, and sauce, then divide between two plates.] Serve with Parmesan. Recipe by: Tip or Allerhande Posted to EAT-L Digest 12 Jan 97, by Kaye Sykes
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|Serving Size: 1 Serving (324g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 87 (62%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 530.5mg||18 %|
|Potassium 356.1mg||9 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 10g|
|Protein 3.3g||5 %|
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Calories per serving: 141
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