Mushroom Massacre
It was another cookbook recipe testing night at our house so the usual Oregon group–momchef, CGO (chief GOpher) Jamie and CFP (chief food photographer) Shelby-convened to finalize Ravioli with Mushroom-Shallot Sauce. Makes my mouth water just looking at the pictures because the flavor is one that would send a zagat rating soaring.
However, as often happens with our threesome in the kitchen together, miscommunication led to several dozen “decapitated” mushrooms. When Jamie asked if she should cut the stems off the mushrooms, I was thinking of the criminis we were using. When I turned to look, she has also cut the little caps off the trumpet royales, clamshells & the pioppinis. Luckily we salvaged stems with no effect on the wonderful earthy flavor.
Try this recipe with any kind of mushrooms that look good to you. It’s easy and worthy of serving to even your foodie friends.
Ravioli with Mushroom Shallot Sauce
This recipe is great if you use a variety of mushrooms. We like a combination of oyster, crimini and chantrelle. It’s really easy, but worthy of serving as an entrée or starter for a company meal.
Serves: 4
Prep time: 30 minutes
Total cook time: 60 minutes
Rating: Stiletto
Ingredients:
2 tablespoons olive oil
2 tablespoon butter
1 medium yellow onion, thinly sliced
3 cups mushrooms, sliced
2/3 cup marsala wine or any full-bodied red wine
3 tablespoons flour
1 cup chicken broth
2 cups heavy cream
1-3 shallots (about ¼ cup) thinly sliced plus 2 teaspoons olive oil
16 ounces squash, spinach or cheese ravioli
Truffle oil (optional)
Fresh ground black pepper
Directions
Heat oil and butter in large pan. Add onions and cook over low-medium heat for 15 minutes until soft and beginning to caramelize. While onions are cooking sauté shallots in a small pan in 2 teaspoons olive oil until brown and crispy. Drain on a paper towel and set aside. Add mushrooms to onions and continue to cook until onions are caramelized and mushrooms are tender-about 5 minutes. Deglaze pan with wine. Cook for 2 minutes. Add flour and stir then stir in chicken broth. Simmer for 3 minutes. Reduce heat to low and add cream. Stir to combine and warm.
Make ravioli according to package directions. Spoon sauce over ravioli; season to taste with fresh ground black pepper; sprinkle with crispy shallots and top with a few drops of truffle oil (if desired) and serve.
