Tortellini with mushrooms

Cut the shallots into rings and chop the rosemary. Heat the butter and fruit the shallots and rosemary for 1 minute. Add the mushrooms and fry them in 5 minutes until tender.

Stir in the crème fraîche, season with salt and pepper and bring everything to the boil. Keep the mushrooms warm on a low heat.

Cook the tortellini cooked according to the instructions on the package.

Spoon 3 tbsp of the cooking water from the tortellini with the mushrooms. Drain the tortellini and spread over hot plates. Spoon the mushrooms with cream on the tortellini. Sprinkle some of the cheese over it and add the rest separately.