In a large pan over medium heat; sauté mushrooms in olive oil with salt and pepper until tender. (about 8 minutes)

Remove mushrooms with a slotted spoon, transfer to a bowl and set aside.

Start bringing the water to a boil for the pasta. Cook tortellini according to package directions.

Add the butter to the mushroom cooking liquid in the sauté pan. Reduce heat to medium/low.

Whisk butter until melted.

Add the roasted garlic {I'm garlic obsessed, so I use 20 cloves!}. Continue cooking while whisking for 2-3 minutes.

Whisk in the grated parmesan, thyme leaves and heavy cream. Cook until the sauce begins to thicken and bubble. (about 5 minutes)

Reduce heat to low, add mushrooms and heat for 5 minutes.

Toss sauce with cooked tortellini and top with grated parmesan. Salt and pepper to taste.

Serve immediately while hot.