Sautéed Wild Mushrooms with Mushroom Ravioli

Sautéed Wild Mushrooms with Mushroom Ravioli

Sautéed Wild Mushrooms with Mushroom Ravioli

September 20, 2018
: 2 servings

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Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon sweet butter
  • 1 shallot, finely chopped
  • 4 ounces mixed shiitake, button, oyster mushrooms, cleaned and sliced
  • 1/4 cup white wine, brandy, chicken stock or water
  • 1/4 cup heavy cream
  • 1 package fresh mushroom ravioli, cooked and drained with 1/4 cup reserved pasta cooking liquid
  • Grated Parmesan
Directions
  • Step 1 In a large skillet heat oil and butter over medium high heat.
  • Step 2 Add shallot and cook for 1 minute.
  • Step 3 Stir in mushrooms and cook until wilted, about 3 minutes.
  • Step 4 Add wine or other liquid and bring to a simmer.
  • Step 5 Stir in cream and return to boil.
  • Step 6 Add cooked ravioli and some of the reserved pasta water and toss to coat.
  • Step 7 Simmer for 2-3 minutes.
  • Step 8 Serve hot with grated Parmesan.

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