Sauteed Wild Mushrooms with Mushroom Ravioli

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 2 servings
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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


  1. 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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