I’m definitely not making anything containing mushrooms on vacation. My dad will pretty much die if a mushroom comes near him. No, he’s not allergic, just picky. So, I save my mushroom cooking for home. A favorite of mine is to pick up some ravioli from Trader Joes and top it with sautéed mushrooms. Easy and delicious.
Here’s the recipe I used. I pretty much followed it, but reduced the butter to 2 tablespoons and added shredded kale when I added the wine.
Four-Cheese Ravioli with Mushrooms
Gourmet October 2006
2 tablespoons olive oil
1/2 stick (1/4 cup) unsalted butter
2 medium shallots, thinly sliced crosswise
8 ounces presliced fresh cremini mushrooms
5 ounces presliced fresh shiitake caps
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup coarsely chopped fresh flat-leaf parsley
1 (16- to 20-oz) package fresh or frozen four-cheese ravioli
Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook shallots, stirring, until golden, about 2 minutes.
Add mushrooms and increase heat to high, then sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms are golden, about 4 minutes. Add wine and boil until liquid is evaporated and mushrooms are tender, about 2 minutes. Stir in salt, pepper, parsley, and remaining 2 tablespoons butter until butter is melted.
While mushrooms are sautéing, cook ravioli in a large pot of boiling salted water, stirring occasionally, until ravioli are al dente. Drain in a colander.
Return drained ravioli to large pot and add mushroom mixture, stirring gently until combined.
Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook shallots, stirring, until golden, about 2 minutes.
Add mushrooms and increase heat to high, then sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms are golden, about 4 minutes. Add wine and boil until liquid is evaporated and mushrooms are tender, about 2 minutes. Stir in salt, pepper, parsley, and remaining 2 tablespoons butter until butter is melted.
While mushrooms are sautéing, cook ravioli in a large pot of boiling salted water, stirring occasionally, until ravioli are al dente. Drain in a colander.
Return drained ravioli to large pot and add mushroom mixture, stirring gently until combined.
I LOVE mushrooms and greens together! I'll often pick up a large handfull of mushrooms to slice into our greens. The tastes compliment each other so well! Yum!
ReplyDeleteThis is exactly what I needed to find today! I have some chard I need to use up quickly and some mushrooms at home, so this is exactly what I'm doing for dinner tonight. Thanks!
ReplyDelete<3 your blog by the way, subscribed, bookmarked, etc.