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1
Do all of your ingredient preparation and set out everything before you ever turn on the stove for final preparation.
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2
This recipe is really just an Italian stir-fry.
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3
Just about everything can be done up to a day ahead and refrigerated until you are ready to cook.
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4
Bring all ingredients to room temperature before starting to cook.
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5
Cook tortellini according to package directions.
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6
Drain, toss with a little olive oil to prevent sticking, and spread on paper towels to cool.
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7
Very lightly steam spinach until slightly wilted but still bright green in color, about 1-2 minutes, rinse under cold water to stop cooking, and drain thoroughly.
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8
Steam asparagus for about 2-3 minutes, rinse under cold water, and drain.
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9
Combine parsley, basil, oregano, and scallions, and set aside.
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10
Combine wine and sherry, add bouillon granules, and stir to dissolve.
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11
Stir in cornstarch, and set aside.
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12
Heat olive oil and butter in a wok or very large nonstick skillet over medium-high heat.
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13
Add chopped onion, and cook for 1 minute.
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14
Add minced garlic, and continue cooking until garlic is fragrant and onions are slightly translucent.
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15
Increase heat to high, add shrimp, and cook, stirring constantly, for about 1 minute.
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16
Add both types of mushrooms and freshly ground black pepper, and continue cooking until the mushroom start to give up their juice.
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17
Add red bell pepper and tomatoes, and saute for 1 minute.
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18
Reduce heat to medium-high, and add parsley-basil mixture, combining thoroughly.
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19
Cook for about 2 minutes, stirring and tossing constantly.
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20
Add spinach, and stir to combine.
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21
Add cream and Parmesan cheese, and stir to combine.
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22
Add tortellini and asparagus, and toss gently.
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23
Stir wine-cornstarch mixture, and pour over all.
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24
Add Gorgonzola cheese and walnuts, and stir gently to combine.
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25
Cook until thickened and thoroughly heated through, about 2-3 more minutes, stirring gently to coat everything with the sauce.
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26
Adjust seasoning to taste with salt and more freshly ground black pepper.
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27
Pass more freshly grated Parmesan cheese on the side if desired.
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28
Serve with a crisp vinaigrette salad and hot garlic bread.
