Tortellini with Wild Mushrooms and Green Garlic

This is so easy to make in minutes and elegant enough to make for guests. Wild mushrooms may be purchased dehydrated and kept on the pantry shelf, reconstituted and used with great success in this recipe. Add a bit of white wine at the end of the mushroom saute for added flavor.

2 8-ounce packages fresh tortellini
1 pound wild mushrooms (fresh preferred)
2 tablespoons olive oil
2 tablespoons butter
¼ cup green garlic, finely chopped
½ cup pasta water or white wine
Prepare tortellini according to package directions. Clean and roughly chop wild mushrooms. Heat butter and oil to very hot and saute mushrooms very quickly. Add green garlic and pasta water or wine and simmer for several minutes to make the sauce. Add pasta to pan, toss and cook a minute longer. Serve in warmed soup plates garnished with several bits of sautéed mushroom and a curl of fresh parmesan cheese.