Tortellini with Porcini Mushroom Sauce

1 ounce dried porcini mushrooms
16 ounces dried 3-cheese tortellini
2 tablespoons butter
1 cup sliced shallots
4 teaspoons chopped fresh thyme, divided
1/2 cup whipping cream
3/4 cup 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,
melt butter in large skillet over medium-high heat. Add shallots. Saute
until golden and tender, about 4 minutes. Add mushrooms and 3 teaspoons
thyme. Saute 2 minutes. Stir in 1 cup mushroom soaking liquid and cream.
Boil until thickened to light sauce consistency, about 3 minutes. Season
to taste with salt and pepper. Drain tortellini and return to pot. Add
mushroom mixture and toss to coat. Stir in half cup cheese. Season with
salt and pepper. Transfer tortellini to bowl. Sprinke with cheese and
thyme. Enjoy.
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