Prepare mushrooms, clean and cut, leaving in larger size pieces.
Melt butter on medium-low heat and sauté mushrooms until tender, 5-10 min.
Separately cook Tortelloni. Bring 4 quarts of water to a rolling boil, add Tortelloni and cook until internal temperature reaches 165˚F or approx. 3-3.5 minutes.
Add prepared demi-glace to the mushrooms and heat.
Fold in Tortelloni with the sauce and mushrooms.
Plate and top with fresh Parmesan and fresh cut parsley.
Notes
If you don’t have prepared demi-glace in house, you can use a thickened beef or veal stock.