Tortellini with Gorgonzola and Walnuts

1 pound frozen cheese tortellini
6 oz fresh sliced mushrooms (recommended, baby portobello)
1/4 c chopped white onion
2 T olive oil
1/4 t salt
fresh ground black pepper, to taste
1 T flour
1/4 c water
1/2 c milk
6 oz gorgonzola crumbles
1/2 c toasted walnuts*

*Toasted Walnuts
1/2 c shelled walnuts
2 T walnut oil

Over medium-high flame, heat walnut oil 3 minutes in medium skillet. Add walnuts and toast 3-5 minutes, stirring frequently. Remove walnuts to paper towel to drain and allow to cool.

Prepare pasta to package directions. Drain pasta and reserve 1/4 c pasta water for use in recipe. In large pan over medium-high heat, saute onions in olive oil until beginning to soften; add mushrooms and cook until browned, approximately 5 minutes. Season with salt and pepper to taste. Sprinkle on flour, stir well and cook 2-3 minutes stirring constantly. Add reserved pasta water to deglaze and reduce slightly. Add milk and heat until thickened and bubbly, stirring frequently. Add cheese, stir until melted and add walnuts; mix well. Stir in cooked pasta, garnish with grated parmesan and fresh parsley. Serves 2 (large servings).

Chef's Note: Special thanks to Amber for creating this recipe and sharing it with me. It is outstanding.