Veal tortellini with creamy mushroom sauce

- 500g veal tortellini 

- 3 tablespoons oil

- 600g mushrooms, sliced

- 2 cloves garlic

- 1/2 cup white wine

- 300ml double cream

- 3 tablespoons parsley

1. Cook the tortellini according to the packet.

2. Heat the oil and cook the mushrooms for 5 minutes until soft. Add the garlic. 

3. Add the wine and simmer 5 minutes until it reduced by half. 

4. Add the cream and parsley and simmer for 3-5 minutes until it thickens slightly. Season well.