Sauteed Wild Mushrooms With Mushroom Ravioli Recipes

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WILD MUSHROOM RAVIOLI



Wild Mushroom Ravioli image

Provided by Food Network

Categories     appetizer

Time 2h30m

Yield 4 servings

Number Of Ingredients 28

Mushroom Filling, recipe follows
16 wonton wrappers
Salt
2 ounces olive oil
4 ounces mushrooms of your choice, sliced
1-ounce minced garlic
2 ounces Scotch whiskey
16 ounces chicken broth
2 ounces whole butter
4 ounces smoked salmon, cut into 1/2-inch by 1 1/2-inch pieces
2 teaspoons chopped fresh dill
4 tablespoons green onions, cut on the bias
2 teaspoons capers, drained
4 ounces whole butter
3 ounces shallots, peeled and minced
1 tablespoon minced garlic
2 ounces oyster mushrooms, minced
5 ounces portobello mushrooms, minced
8 ounces button mushrooms, minced
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
3 ounces dry vermouth
2 ounces chicken demi-glace (or 4 ounces chicken broth, reduced by 1/2)
1 teaspoon porcini mushroom powder
2 tablespoons sliced green onions
2 ounces panko bread crumbs
3 tablespoons ricotta cheese
3 ounces your favorite cheese or any combination

Steps:

  • Place 1 heaping teaspoon of mushroom filling in the center of 1 wonton wrapper. Wet the edges of the wonton with a little warm water. Place another wonton wrapper on top and press to seal the edges. Using a fork, crimp around the edges, if desired.
  • Bring a large pot of boiling salted water to a boil. Cook ravioli in boiling water until they rise to the surface and are al dente. Drain.
  • Heat oil in a large saute pan over medium-high heat. Saute mushrooms until soft, then add garlic and continue to cook for 30 seconds. Pull the pan from the heat, add scotch, and return the pan to the burner. Cook until Scotch is evaporated. Add ravioli, chicken broth, butter, and smoked salmon and reduce slightly, until the sauce has body. Dish into 4 bowls and sprinkle with dill, green onions, and capers on top of each bowl of pasta.
  • Melt the butter in a heavy large saute pan over medium heat. Add the shallots and garlic and saute for 2 minutes, being careful not to burn the garlic. Add the mushrooms and leave alone to caramelize, not disturbing the mushrooms while they cook. (The more the mushrooms are stirred, the more moisture will be released.) When the mushrooms are well browned, add in the thyme and parsley. Deglaze with vermouth and cook until the liquid has evaporated. Add chicken demi-glace and reduce until dry. Toss in the porcini powder, green onions, and panko, and pull pan from the heat. Transfer to a sheet pan and let cool, uncovered. When cool, fold in the cheeses and refrigerate, covered, in a tight container until ready to use.

WILD MUSHROOM RAVIOLI WITH BUTTER AND PARMESAN SAUCE



Wild Mushroom Ravioli with Butter and Parmesan Sauce image

Provided by Giada De Laurentiis

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6

2 packages (11-ounce) fresh wild mushroom ravioli
1 cup unsalted butter
1/2 cup fresh basil leaves
6 tablespoons toasted pine nuts
1 whole nutmeg or 1/2 teaspoon grated nutmeg
2/3 cup grated Parmesan

Steps:

  • Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.
  • Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve.

WILD MUSHROOM RAVIOLI



Wild Mushroom Ravioli image

Created by our Test Kitchen, this easy recipe for homemade ravioli has a yummy twist. Instead of pasta, the creamy mushroom filling is served inside crispy wonton wrappers for a meal that's light and satisfying.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 14

1 cup water
1/2 ounce dried porcini mushrooms
1/4 cup finely chopped onion
1-1/2 cups sliced fresh shiitake mushrooms
3 teaspoons butter, divided
2 ounces reduced-fat cream cheese
1/4 teaspoon salt
1/8 teaspoon pepper
32 wonton wrappers
2 cups sliced fresh button mushrooms
2 garlic cloves, minced
1 cup Italian tomato sauce
2 tablespoons shredded Parmesan cheese
2 tablespoons minced fresh parsley

Steps:

  • In a small saucepan, combine water and porcini mushrooms. Bring to a boil. Remove from the heat; let stand for 30 minutes. Drain, reserving liquid. Finely chop mushrooms; set aside., In a small nonstick skillet, saute onion and shiitake mushrooms in 2 teaspoons butter until tender. Add porcini mushrooms and 1/4 cup soaking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until liquid has evaporated. Remove from the heat. Stir in the cream cheese, salt and pepper. Cool to room temperature., Spoon about 2 teaspoons of mushroom mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Moisten edges with water, being sure to moisten wrapper all the way to the filling. Top with another wonton wrapper, pressing down around filling to seal. Trim about 1/4 in. from edges if desired. Repeat with remaining wrappers. , Bring a large saucepan or Dutch oven of water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain and keep warm., In a small saucepan, saute button mushrooms and garlic in remaining butter. Add tomato sauce; heat through. Serve over ravioli. Sprinkle with Parmesan cheese and parsley.

Nutrition Facts : Calories 331 calories, Fat 8g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 970mg sodium, Carbohydrate 54g carbohydrate (3g sugars, Fiber 5g fiber), Protein 13g protein.

SAUTEED WILD MUSHROOMS



Sauteed Wild Mushrooms image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
1/2 cup good olive oil
1 cup chopped shallots (4 large)
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped garlic (6 cloves)
1 cup chopped flat leaf parsley

Steps:

  • Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
  • Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

SAUTEED WILD MUSHROOMS WITH SPINACH



Sauteed Wild Mushrooms with Spinach image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 18m

Yield 4 servings

Number Of Ingredients 7

2 teaspoons olive oil
1/4 cup minced shallots
3 cloves garlic, minced
4 cups mixed wild mushrooms (any combination of shiitake, porcini, chanterelle, oyster, portobello, and cremini)
3 tablespoons dry sherry wine
1 1/2 tablespoons reduced-sodium soy sauce
Two 10-ounce bags fresh spinach

Steps:

  • Heat oil in a large skillet over medium heat. Add shallots and garlic and saute 1 minute. Add mushrooms and cook 3 to 5 minutes, until mushrooms are tender. Add sherry and soy sauce and bring to a simmer. Add spinach (add spinach in batches if necessary), and simmer 1 to 2 minutes, until spinach wilts, turning frequently.

Nutrition Facts : Calories 86 calorie, Fat 3 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 319 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 7 grams, Sugar 2 grams

MUSHROOM RAVIOLI



Mushroom Ravioli image

This mushroom ravioli recipe is fairly simple, uses few ingredients, is loaded with flavor, and is a pleasant departure from everyday dinners. Enjoy!

Provided by Anne Marie

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Ravioli Recipes

Time 35m

Yield 2

Number Of Ingredients 10

6 tablespoons butter, divided
1 (8 ounce) package fresh mushrooms, finely chopped
1 ½ cups vegetable broth
3 cloves garlic, minced
3 stalks scallions, chopped
1 teaspoon chopped fresh sage, or to taste
¼ teaspoon chopped fresh dill, or to taste
¼ teaspoon chopped fresh thyme, or to taste
¼ teaspoon chopped fresh parsley, or to taste
20 (3.5 inch square) wonton wrappers

Steps:

  • Heat 2 tablespoons butter in a saucepan over medium heat. Add mushrooms, vegetable broth, garlic, scallions, sage, dill, thyme, and parsley and cook until reduced, about 10 minutes. Separate liquid from mushrooms with a spoon and reserve-this will be your sauce later. The consistency should be thin, and the color should be dark.
  • Spoon a small amount of mushroom filling onto one wonton. Take another and seal the two using a fork, wetting the edges with water if necessary. Repeat with remaining wrappers and filling.
  • Heat remaining butter in a pan over medium to medium-high heat. Add ravioli and saute until lightly browned, about 5 minutes. Drizzle sauce on top and serve.

Nutrition Facts : Calories 599.9 calories, Carbohydrate 57 g, Cholesterol 98.8 mg, Fat 36.6 g, Fiber 4 g, Protein 13.1 g, SaturatedFat 22.2 g, Sodium 1058.1 mg, Sugar 4.7 g

WILD MUSHROOM RAVIOLI IN SAGE AND BROWN BUTTER SAUCE



Wild Mushroom Ravioli in Sage and Brown Butter Sauce image

This recipe came from the January 2010 Vegetarian Times Magazine. I made this vegan, but I am posting the original recipe that isn't vegan. It was absolutely delicious and my DH asked for more. I wish I'd doubled the recipe, I will next time!! I bought the small won tons and they eliminated the need do any cutting thus saving me that step. Also when assembling the squares wet the non-floured side of the won ton. It sticks together better. I also sprayed the baking sheet with a little olive oil before placing the won tons on it to ensure it doesn't stick.

Provided by Chef Joey Z.

Categories     < 60 Mins

Time 50m

Yield 20 Raviolis, 5 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 small shallot (minced)
4 ounces mushrooms (gourmet blend diced)
2 tablespoons white wine
1 teaspoon thyme leaves (use fresh)
20 wonton wrappers (the large square ones)
1/4 lb unsalted butter
4 fresh sage leaves (plus more for garnish)
2 tablespoons grated parmesan cheese

Steps:

  • Heat oil in a skillet over medium heat.
  • Add the shallot and saute for 2 minutes. Add the mushrooms and cook for 7-10 minutes or until soft. Add the wine and thyme, and cook for 2 more minutes. Season with salt and pepper if you like. Cool.
  • Cut 1 won ton wrapper in half to form two rectangles. Brush the edges of the won ton half with water, and place 1 teaspoons of the mushroom mixture on one side. Fold the wrapper in half to make a square ravioli.
  • Press the edges to seal. Place on an unlined baking sheet. Repeat with the other won tons until you use up all the filling.
  • Melt your butter in a large skillet over low heat. Add the sage leaves and cook for 8-10 minutes, or until the fatty solids in the butter sink to the bottom of the pan and turn nutty brown.
  • Meanwhile, cook the ravioli in a large pot of boiling salted water for 2 minutes or until they float to the top. I found leaving them for 2 minutes was a bit long. As long as the won ton came to the top it was done.
  • Transfer the cooked ravioli to the skillet with the brown butter with a slotted spoon. Toss with the butter. Season with salt and pepper if you wish and sprinkle with the cheese.
  • Serve warm.
  • Bon Appetit!

Nutrition Facts : Calories 299.7, Fat 22.2, SaturatedFat 12.5, Cholesterol 53.5, Sodium 217.8, Carbohydrate 19.9, Fiber 0.8, Sugar 0.5, Protein 4.9

RAVIOLI WITH A WILD MUSHROOM CREAMY ALFREDO SAUCE



Ravioli With a Wild Mushroom Creamy Alfredo Sauce image

My daughters and I are total Twilight fanatics. To celebrate the release of the dvd, we all got together for dinner before watching the movie. For the entree, a recipe for some type of Mushroom Ravioli was a natural choice since this is what Bella ordered when Edward took her to dinner. After searching online, I found a casserole type recipe for ravioli that had a mushroom sauce. A salad and Recipe #362337, named after the color of Edward's eyes, completed the meal. We thought the original recipe as written was a little on the bland side. So I went to the Italian forum asking for help with the recipe and Chef Dee514 was kind enough to give me suggestions for the recipe. I have now made the recipe incorporating her ideas and although it wasn't suggested, I did opt to leave in the container of alfredo sauce. Much better than the original recipe I had posted and I hope you'll think so too! Huge thanks and hugs to Dee514 for all her help!! :)

Provided by Dreamgoddess

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon butter
1 -2 cup wild mushroom, sliced (baby bella, shiitake and crimini)
1 -2 shallot, chopped
1/2-1 teaspoon garlic, minced
1/2 teaspoon dried tarragon
1/3 cup dry white wine
1 cup heavy cream
1 (9 ounce) container alfredo sauce (refrigerated, optional, see my note in the directions)
1/8 teaspoon nutmeg
1/8 teaspoon white pepper
2 -3 chicken breasts, cooked and shredded (to equal 1 1/2 c of chicken)
1 (11 ounce) package four cheese ravioli (refrigerated)
fresh grated parmesan cheese (to garnish)

Steps:

  • Melt butter in a large skillet and cook until golden.
  • Add mushrooms; cover the pan and cook the mushrooms for 5-10 minutes or until the juices are released.
  • Add the shallots and garlic; saute for 5 more minutes.
  • Add the tarragon and white wine (I used Sutter Home Chardonnay); simmer for 5 minutes.
  • Pour in the heavy cream; cook and stir on medium heat until the sauce begins to thicken.
  • When the sauce begins to thicken, add in the alfredo sauce and nutmeg.
  • Simmer until heated through and then gently stir in the chicken and white pepper.
  • Cook for 5 minutes; taste and adjust spices.
  • Simmer over low heat while cooking the ravioli.
  • Cook the ravioli according to the package directions; drain well and transfer to either a serving dish or you can go ahead and plate the ravioli.
  • Pour sauce over the top of the ravioli.
  • Garnish with freshly grated parmesan before serving.
  • Note: Although we loved the flavor of the added alfredo sauce, if you would like to omit it, the amount of white wine could be increased to 1/2 cup and the heavy cream to 1 1/2 cup.

Nutrition Facts : Calories 380.9, Fat 31.7, SaturatedFat 17.5, Cholesterol 135.6, Sodium 91.4, Carbohydrate 3.9, Fiber 0.2, Sugar 0.6, Protein 17.1

WILD MUSHROOM RAVIOLI



Wild Mushroom Ravioli image

This recipe for homemade ravioli has a yummy twist. Instead of pasta, the creamy mushroom filling is served inside wonton wrappers. From Taste of Home's Light& Tasty.

Provided by KelBel

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup water
1/2 ounce dried porcini mushrooms
1/4 cup onion, chopped
1 1/2 cups shiitake mushrooms
3 teaspoons butter, divided
2 ounces reduced-fat cream cheese
1/4 teaspoon salt
1/4 teaspoon pepper
32 wonton wrappers
2 cups white button mushrooms
2 garlic cloves, minced
1 cup marinara sauce
2 tablespoons parmesan cheese, shredded
2 tablespoons parsley, minced

Steps:

  • In small saucepan, combine water and porcini mushrooms. Bring to boil. Remove from heat; let stand for 30 minutes. Drain, reserving liquid. Finely chop mushrooms; set aside.
  • In small non-stick skillet, saute onion and shiitake mushrooms in 2 teaspoons butter until tender. Add porcini mushrooms and 1/4 cup soaking liquid. Bring to a boil. Reduce heat; simmer uncovered for 3-5 minutes or until liquid is evaporated. Remove from heat. Stir in cream cheese. salt and pepper. Cool to room temperature.
  • Make sauce: In a samall saucepan, saute button mushrooms and garlic in remaining butter. Add marinara sauce and simmer.
  • Spoon 2 teaspoons of mixture in center of wonton wrapper. Moisten edges with water, all the way to the filling. Top with another wonton wrapper, pressing down around filling to seal. Crimp with fork or pastry wheel. Repeat with remaining filling and wrappers.
  • Bring a large pot of water to a boil. Add ravioli. Reduce heat to gentle simmer and cook 1-2 minutes until ravioli float to the top and are tender.
  • Top with pasta sauce, parmesan and parsley.

CHICKEN & WILD MUSHROOM RAVIOLI WITH CHERRY SAGE SAUCE



Chicken & Wild Mushroom Ravioli With Cherry Sage Sauce image

All I can say is YUMMO! This recipe is from a cooking class taught by Chef Antoine Moussali from Andria's Countryside Restaurant in Edwardsville, Illinois. It's a little time-consuming, but worth it. I had plenty of ravioli to freeze for another meal which is nice!

Provided by januarybride

Categories     < 4 Hours

Time 1h10m

Yield 4 raviolis, 6 serving(s)

Number Of Ingredients 15

48 wonton wrappers (1 package)
1 1/2 cups cooked chicken, roughly chopped
1 small sweet potato
2 tablespoons grated parmesan cheese
2 cups chopped shiitake mushrooms (can substitute portabella, oyster, or your other favorite mushrooms)
1 1/2 tablespoons butter
4 ounces chopped pancetta
3 tablespoons butter (divided)
1 sprig fresh sage
4 ounces dried cherries
16 ounces low sodium chicken broth
1/2 cup white wine
1 1/2 teaspoons cornstarch
1 tablespoon cold water
2 tablespoons butter

Steps:

  • Microwave sweet potato for 4 minutes or until tender. Set aside to cool.
  • While potato is cooking, saute pancetta until cooked crisp; drain off fat.
  • Saute mushrooms in butter until soft and cooked to your liking.
  • Cut sweet potato in half and scrap out potato pulp; place pulp in medium size bowl.
  • Add pancetta, mushrooms, chicken, and cheese to the potato pulp and mix well (you might have to get your hands dirty for this one).
  • Lay one wonton wrapper on a plate, place approximately 1 tbsp of mixture into the middle of the wrapper, then dip your finger in water and run it around the outside of the wrapper and place another wrapper on the top. Push the top wrapper down around the sides so that it sticks to the bottom wrapper. Repeat until all the wrappers are used up.
  • If you are going to freeze these for later, this is the time to freeze them! Otherwise, place raviolis on waxed paper and put in the fridge to keep cold while you make your sauce.
  • Put on a big pot of water so it can come to a boil as you make the sauce.
  • Melt 1 tbsp of butter in a frying pan over medium heat, add sage and saute for 1 minute. Add cherries, then stock and wine. Increase heat to a boil, then turn down to a simmer and cook for 3 minutes.
  • Add cornstarch to cold water, mix well and stir into the sauce. Increase heat once again to a boil, then reduce to a simmer for another 2-3 minutes.
  • Remove from heat and stir in butter. Place lid on sauce to keep warm.
  • Your water should be boiling by now. Drop 5-6 raviolis into pot, one at a time. Boil raviolis for 2-3 minutes until they all float to the top and remove immediately. Repeat with the remaining raviolis until they are all cooked.
  • Serve 4 raviolis per person as a main dish or 2 per person for a side dish. Place raviolis on plate and cover with cherry sage sauce.

Nutrition Facts : Calories 438.8, Fat 16.8, SaturatedFat 9.2, Cholesterol 66.5, Sodium 544, Carbohydrate 50.5, Fiber 2.8, Sugar 3.2, Protein 18.4

SAFFRON RAVIOLI WITH WILD MUSHROOMS AND CASHEW CHEESE



Saffron Ravioli With Wild Mushrooms and Cashew Cheese image

Provided by Tara Parker-Pope

Time 2h15m

Yield 6 to 8 servings; about 30 ravioli

Number Of Ingredients 31

1 cup raw cashews
2 tablespoons extra-virgin olive oil
1/4 cup chopped white onion
1/4 teaspoon chopped garlic
1/4 cup chopped shallots
1/4 cup chopped leek, white and pale green parts
1/2 pound cremini, morel or chanterelle mushrooms, stemmed and chopped
1 tablespoon water
1 tablespoon freshly squeezed lemon juice
2 tablespoons nutritional yeast
1/2 teaspoon sea salt
1 teaspoon saffron
2 1/2 cups water
1 cup semolina flour
3 cups unbleached all-purpose flour
3 teaspoons Ener-G egg replacer
1/4 teaspoon sea salt
3 tablespoons palm oil, melted
Fine yellow cornmeal or semolina flour, for dusting
2 1/2 cups tomato sauce
2 cups raw cashews
1/4 cup freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
1/4 cup water
1/2 teaspoon sea salt
Minced fresh parsley, capers and tomato sauce, for garnish
2 1/2 pounds butternut squash, peeled, seeded and cut into 2-inch cubes
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground or freshly grated nutmeg
1 fresh sage leaf, finely chopped
Sea salt

Steps:

  • To make the ravioli filling: the day before using, put the cashews in a bowl and add enough cold water to cover them. Cover and let soak overnight in the refrigerator. Do the same for the cashews you will use to make the Cashew Creme Fraiche (see recipe below).
  • In a large sauté pan, heat 1 tablespoon of the olive oil over medium heat. Add the onion, garlic, shallots and leek and sauté until tender, about 5 minutes. Add the mushrooms and cook until their liquid has evaporated, about 10 minutes. Drain well and set aside to cool.
  • Drain the liquid from the cashews and rinse under cool water. Put the cashews, the remaining 1 tablespoon of olive oil, and the water, lemon juice, nutritional yeast and salt in a food processor fitted with the metal blade and process until smooth. Add the mushroom mixture and pulse a few times, until the mushrooms are incorporated.
  • To make the pasta: soak the saffron in the water for about 30 minutes. Put the flours, egg replacer, saffron-infused water and salt in a stand mixer fitted with the paddle attachment. Add the palm oil and mix well. The dough should be smooth and not stick to your fingers.
  • Press the dough into a rectangle and roll it, a small section at a time, through a pasta machine. You may have to repeat several times to reach the desired thickness of approximately 1/8 inch. Sprinkle the surface with a small amount of cornmeal or semolina flour to prevent the dough from sticking. Cut the pasta sheets into 2-inch rounds or squares.
  • To assemble the ravioli, put the pasta pieces on a floured surface. Place a teaspoonful of filling in the center of each square, brush the edges of the dough with a bit of water, top with another piece of pasta, and press the edges with your fingers to seal, and then crimp with a fork. Spray the ravioli with canola oil cooking spray on one side, then flip them over and spray the other side. (If you don't have cooking spray, brush both sides lightly with olive oil.)
  • Bring a large pot of water to a boil and cook the ravioli until just tender, about 2 minutes.
  • To serve, spoon tomato sauce into shallow bowls. Top with alternating layers of ravioli and Cashew Crème Fraîche. Scatter a bit of parsley over the sauce, top with a spoonful of capers and serve at once.
  • Drain the presoaked cashews, rinse under cold water and drain again.
  • Transfer to a blender. Add the lemon juice, olive oil, water and salt and process until smooth. The mixture will keep covered in the refrigerator for up to 5 days.
  • Preheat oven to 350 degrees.
  • Place the butternut squash on a rimmed baking sheet, drizzle with the olive oil, and toss with your hands until evenly coated. Bake the squash for 45 minutes.
  • Let cool, then transfer to a large bowl. Add the nutmeg and sage and mash until smooth. Season with salt to taste. Use as an alternative filling for ravioli, following the instructions above.

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From recipeshappy.com


RAVIOLI IN WILD MUSHROOM SAUCE - NICK STELLINO
Add the mushrooms, stir, and cook for 2 minutes. While the mushrooms cook, add the ravioli to the boiling water and cook according to package directions. Add salt, pepper and Nicks magic rub to the sauce. Stir and cook for 2 minutes. Add the garlic, and parsley. Stir and cook for 2 minutes. Pour in the wine, stir, and cook for 2 minutes.
From nickstellino.com


SAUTEED WILD MUSHROOMS RECIPE | INA GARTEN | FOOD NETWORK RECIPE
Crecipe.com deliver fine selection of quality Sauteed wild mushrooms recipe | ina garten | food network recipes equipped with ratings, reviews and mixing tips. Get one of our Sauteed wild mushrooms recipe | ina garten | food network recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


MUSHROOM RAVIOLI WITH PESTO - FLAVOR THE MOMENTS
2021-08-24 Add the mushrooms, salt and pepper to taste, and sauté until the liquid evaporates and the mushrooms are tender, 5-6 minutes. In a small pan, toast the walnuts over medium heat until fragrant and golden. Add the pesto sauce to the ravioli pot and heat over low heat until warm. Add the ravioli and mushrooms to the pesto sauce and stir gently.
From flavorthemoments.com


EASY CHEESY MUSHROOM BAKED RAVIOLI - SUGAR SALTED
2019-12-13 Make the sauce: Heat oil in a large sauté pan, set over medium heat. Add the onions and cook for a few minutes, until translucent. Stir in garlic, just until fragrant. Toss in the mushrooms, along with about 1/2 teaspoon salt. Increase heat to medium-high and cook mushrooms, stirring occasionally, for about 10 minutes.
From sugarsalted.com


A GUIDE TO MUSHROOM HUNTING [COMPLETE WITH RECIPES]
2022-05-16 Directions. Thoroughly clean and prep wild mushrooms. Open the Mushroom Rice Pilaf pouch and remove oxygen absorber. Whisk contents of pouch into 6 cups of cold water. Bring to a boil, cover, reduce heat, and cook for 20 minutes. Add mushrooms in the last few minutes of cooking time. Let stand 3 to 5 minutes.
From campingsurvival.com


WILD MUSHROOM RAVIOLI FILLING RECIPE - FOOD NEWS
While the mushrooms cook, add the ravioli to the boiling water and cook according to package directions. Add salt, pepper and Nicks magic rub to the sauce. Stir and cook for 2 minutes. Add the garlic, and parsley. Stir and cook for 2 minutes. Pour in the wine, stir, and cook for 2 minutes.
From foodnewsnews.com


SAUTEED WILD MUSHROOMS RECIPE
Get one of our Sauteed wild mushrooms recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 76% Sauteed Wild Mushrooms Recipe Foodnetwork.com Get Sauteed Wild Mushrooms Recipe from Food Network... 45 Min; 4 Yield; Bookmark. 85% Sauteed Wild Mushrooms Recipe Foodnetwork.com Get Sauteed Wild Mushrooms …
From crecipe.com


SAUTéED WILD MUSHROOMS WITH MUSHROOM RAVIOLI – LES KINCAID …
2018-09-20 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.
From leskincaid.com


SAUTéED MUSHROOM-AND-CHEESE RAVIOLI RECIPE | MYRECIPES
Advertisement. Step 2. Melt 2 Tbsp. butter with oil in Dutch oven over medium-high heat; add mushrooms and next 3 ingredients, and sauté 8 to 10 minutes or until vegetables are tender. Reduce heat to low, and stir in ravioli and remaining 1 Tbsp. butter, stirring until butter is melted. Add parsley, and toss gently to combine.
From myrecipes.com


SAUTEED WILD MUSHROOMS WITH MUSHROOM RAVIOLI – RECIPES NETWORK
2019-03-19 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 ...
From recipenet.org


VEGAN FIG AND WILD MUSHROOM RAVIOLI - RABBIT AND WOLVES
2017-10-25 Taking one piece of pasta, spoon about 1/4 tsp. of fig paste into the center, then about 1/2 tsp. mushrooms on top of that. Place another piece of pasta on top, press around the edges and seal with a fork. Once the pasta water is boiling, add about 5-7 raviolis at a time. Boil until they float, about 1-2 minutes.
From rabbitandwolves.com


WILD MUSHROOM RAVIOLI RECIPE | COOKING CHANNEL
Saute mushrooms until soft, then add garlic and continue to cook for 30 seconds. Pull the pan from the heat, add scotch, and return the pan to the burner. Cook until Scotch is evaporated. Add ravioli, chicken broth, butter, and smoked salmon and reduce slightly, until the sauce has body. Dish into 4 bowls and sprinkle with dill, green onions, and capers on top of each bowl of pasta.
From cookingchanneltv.com


RECIPE FOR SPINACH STUFFED MUSHROOMS - THERESCIPES.INFO
Sunny's Spinach and Cheese Stuffed Mushrooms Recipe - Food Network hot www.foodnetwork.com. Preheat the oven to 375 degrees F. For the filling: In a medium pot, heat the olive oil over medium heat. Add the spinach and cook, stirring constantly, until just wilted, about 2 minutes. See more result ›› 23. Visit site . Share this result ×. Sunny's Spinach And …
From therecipes.info


WILD MUSHROOM RAVIOLI RECIPE
Wild mushroom ravioli recipe. Learn how to cook great Wild mushroom ravioli . Crecipe.com deliver fine selection of quality Wild mushroom ravioli recipes equipped with ratings, reviews and mixing tips. Get one of our Wild mushroom ravioli recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


29 MUSHROOM RECIPES THAT WILL LET YOU FORGET MEAT, SERIOUSLY!
2022-03-22 6. Creamy Sauteed Mushroom- the mention of cream and I’m already weak in the knees. => Click here for the recipe. Tender mushrooms are wrapped in a rich and flavorful mozzarella and parmesan cheese sauce in the skillet recipe. This 20-minute meal uses only things you already have on hand, including fresh thyme.
From homestratosphere.com


WILD MUSHROOM RAVIOLI WITH BUTTER AND PARMESAN SAUCE RECIPE
Method 1) Cook the ravioli in a large saucepan of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter. 2) Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts.
From foodnewsnews.com


WILD MUSHROOM RAVIOLI WITH CHEF REID YOUNG (VIDEO)
Apr 18, 2015 - Learn how to make a gourmet wild mushroom ravioli with sauteed apricots and arugula with Montreal chef, Reid Young. (Video and recipe included) Apr 18, 2015 - Learn how to make a gourmet wild mushroom ravioli with sauteed apricots and arugula with Montreal chef, Reid Young. (Video and recipe included) Pinterest. Today. Explore. When autocomplete …
From pinterest.ca


SAUTEED WILD MUSHROOMS WITH MUSHROOM RAVIOLI - AT80GALLERY
2021-06-24 Sauteed mushrooms with marsala wine & thyme recipe. Add sliced mushrooms, stir to coat, and cook for about 5 minutes. Source: juliasalbum.com. Add brandy and cook for 2. Once the water comes to a boil, add the fresh mushroom stuffed ravioli and allow it to cook for 4 to 5 minutes. Source: juliasalbum.com. Clean and remove the stems from the ...
From at80gallery.blogspot.com


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