I had a hampering for some pasta yesterday. All I had laying around was some button mushrooms, and some portobellos.
So I figured why not some ravioli.
I got me a new pan the other day too and wanted to try it out.
So I diced me up some shallots, and some onions.
Added some butter to the onions, and shallots, then cooked until they were translucent.
I finely chopped up the mushrooms, and tossed them together.
I added the mushrooms to the cooking onions, and shallots.
And cooked them down.
After I cooked the mushrooms to a golden brown I removed them from the sauce pan,and placed in the freezer to cool rapidly.
I then returned the sauce pan back to the heat, to make the sauce.
I first add a half a stick of salted butter to the heat and scrapped all the fond from the pan. when the butter came to temp I added in minced garlic, and browned.
I deglased the pan with chicken stock, then once again with heavy cream.
Once the mushrooms had time to chill, it was time to start making the raviolis.
First I added some mozzarella, and romano cheeses to the mushrooms and mixed it in.
Making up some ravioli.
Sauced, and plated.
And here is alittle peak of the Portobello Mushroom Ravioli with Garlic Cream and Mushroom Sauce.