6 ounces cremini mushrooms, plus a splash of olive oil
1/2 cup beef broth
2 tablespoons Worcestershire
1 cup light cream
Salt and pepper
9 ounces cheese tortellini
In a large pan, add mushrooms and a splash of olive oil, and sauté mushrooms on medium-low heat for about 5 minutes. Then, add beef broth and Worcestershire, and heat it for another 5 minutes. Add the cream, and combine it well into the sauce. Season the sauce generously with salt and pepper, and let it cook on low for an additional 10 minutes.
Meanwhile, cook tortellini according to package instructions. Once tortellini are cooked, drain them, and toss them in the mushrooms and sauce.