Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the refrigerated cheese tortellini and cook according to the package instructions, typically about 3-5 minutes, until they float to the surface. Drain the pasta and set aside, reserving a small cup of the pasta water for later use.

While the tortellini is cooking, clean and slice the cremini mushrooms, aiming for uniform thickness for even cooking. Next, finely chop a handful of fresh sage leaves.

In a large skillet, heat 1 tablespoon of butter along with 1 tablespoon of olive oil over medium-high heat. Add the chopped sage and sauté for about 1 minute until it becomes fragrant and crispy. Remove the crispy sage from the pan and set aside.

In the same skillet, add the remaining tablespoon of butter and another splash of olive oil if needed. Add the sliced cremini mushrooms and minced garlic. Sauté for about 5-7 minutes until the mushrooms are tender and golden brown.

Once the mushrooms are beautifully browned, return the drained cheese tortellini to the skillet. Toss in the remaining butter, letting it melt into the mixture. Gently stir to combine everything.

As you’re about to serve, sprinkle in freshly grated Parmesan cheese and the crispy sage. Toss everything gently, and season with salt and pepper to taste.