Boil a large pot of salted water, add the cheese tortellini and cook according to package instructions, about 6–7 minutes, then drain.

Heat a large skillet over medium-high heat, add butter and olive oil until the butter foams.

Sauté the chopped sage in the butter-oil mixture for about 1 minute, then remove and set aside.

In the same skillet, add mushrooms and remaining butter with garlic, sauté for about 5 minutes until golden.

Add drained tortellini to the skillet, mix in remaining butter and Parmesan, tossing to combine.

Season with salt and pepper, top with crispy sage, and serve immediately with extra Parmesan if desired.