• 1 lb. mixed mushrooms
  • 2 tbsp. coconut oil (or butter)
  • 4 tsp. minced garlic
  • 3/4 tsp. dried thyme
  • 1/4 tsp. black pepper
  • 1/2 cup Madeira or dry sherry
  • 9 oz. gluten-free cheese tortellini
  • Grated parmesan, optional


  1. Sautee mushrooms in coconut oil until browned.
  2. Add garlic and thyme, cook one minute. Add pepper.
  3. Mix in Madeira (or sherry), reduce heat and simmer 5 minutes.
  4. Prepare pasta per instructions on package.
  5. Combine pasta with sauce and simmer for two minutes. Stir in one tbsp. of olive oil.
  6. Sprinkle with cheese.

From the kitchen of Susan L.


  1. If you are unable to tolerate dairy, find a gluten-free tortellini filled with mushrooms or something other than cheese.