ounce dried porcini mushrooms
8-ounce packages dried three-cheese tortellini
tablespoons (¼ stick) butter
cup sliced shallots
tbsp chopped parsley
cup skim milk
cup freshly grated Parmesan cheese, divided
Place porcini mushrooms in 2-cup measuring cup; add enough hot water to measure 2 cups. Let stand until mushrooms are soft, about 20 minutes. Drain mushrooms, reserving soaking liquid. Coarsely chop porcini mushrooms. Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, mix cornstarch with milk and set aside. Next, melt butter in large skillet over medium-high heat. Add shallots; sauté until golden and tender, about 4 minutes. Add mushrooms and 3 teaspoons parsley; sauté 2 minutes. Stir in 1 cup mushroom soaking liquid and milk mixture; boil until thickened to light sauce consistency, about 3 minutes. Season to taste with salt and pepper. Drain tortellini; return to same pot. Add mushroom mixture and toss to coat. Stir in 1/2 cup cheese. Season with salt and pepper. Transfer tortellini to bowl; sprinkle with 1/4 cup cheese.