Sauteed Wild Mushrooms with Mushroom Ravioli

Name: Sauteed Wild Mushrooms with Mushroom Ravioli
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 servings
Ingredients: 1 tablespoon olive oil; 1 tablespoon unsalted 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

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Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 2 servings

Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 2 servings

Ingredients

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1 tablespoon olive oil

1 tablespoon unsalted 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

In a large skillet heat oil and butter over medium high heat. Add shallot and cook for 1 minute. Stir in mushrooms and cook until wilted, about 3 minutes. Add wine or other liquid and bring to a simmer. Stir in cream and return to boil. Add cooked ravioli and some of the reserved pasta water and toss to coat. Simmer for 2-3 minutes. Serve hot with grated parmesan.

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