Add tortellini pasta to a pot boiling water. Cook uncovered 3-5 minutes until they float to the surface, then strain off the water.

While the tortellini cooks, preheat a skillet over moderate heat. Melt the butter in the pan and toss the mushrooms and sage in the butter to coat. Sauté the mushrooms until golden brown, reduce the heat to low, add the garlic, cooking until aromatic 20-30 seconds. Remove from heat, add the tortellini to the skillet, and coat them in the browned butter. Season with salt and pepper to your tastes, serve immediately.