Tortellini with Andrea's Mother's Mushroom Sauce

As adapted by Nyani-Iisha Martin

This is all rather free-form; for two people we used approximately:

Ingredients:

1 9-ounce package fresh pasta (tortellini);
   equivalent fettucine would work, too (and is actually what Andrea's mom uses).

2/3 of 1 pound of mushrooms

2/3 cup sour cream

1/4 cup virgin olive oil

salt and pepper to taste

Cut up mushrooms into approx 1-inch-square chunks. Pour the olive oil into a cold frying pan; add the mushrooms, turn the fire to about medium, and cover the pan with a good tight lid.

Make out (optional) or otherwise let the dish cook for 20 minutes. Come back and stir the mushrooms. Start the pasta water boiling, re-cover the mushrooms, and cook the pasta. Drain the pasta, add the sour cream to the mushrooms, and remove from the heat.

Toss the pasta with half the mushroom mixture, pile into bowls, and top with the other half. Serve with salad and bread.

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