Bring a large pot of salted water to a rolling boil. Add cheese tortellini and cook according to package instructions for about 6-7 minutes until al dente.

Clean and slice cremini mushrooms into thin pieces. Finely chop fresh sage leaves.

In a large skillet, heat 1 tablespoon of butter and a drizzle of olive oil over medium-high heat. Add chopped sage and sauté for about 1 minute until crispy.

In the same skillet, add another tablespoon of butter, sliced mushrooms, and minced garlic. Sauté for about 5 minutes until mushrooms are golden brown.

Once tortellini is cooked and drained, add to the skillet with mushrooms. Sprinkle remaining butter over and toss carefully.

Sprinkle Parmesan cheese over the mixture and toss until melted and creamy. Season with salt and pepper to taste.

Plate the dish and garnish with crispy sage. Serve immediately.