Portobello Mushroom Ravioli with Garlic Cream and Mushroom Sauce

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Max1

Head Chef
Joined
Dec 13, 2011
Messages
1,543
Location
Detroit, Michigan
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.
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Added some butter to the onions, and shallots, then cooked until they were translucent.
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I finely chopped up the mushrooms, and tossed them together.
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I added the mushrooms to the cooking onions, and shallots.
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And cooked them down.
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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.
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I deglased the pan with chicken stock, then once again with heavy cream.
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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.
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Making up some ravioli.
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Cooking time.....
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Sauced, and plated.
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And here is alittle peak of the Portobello Mushroom Ravioli with Garlic Cream and Mushroom Sauce.
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Yeah, it was alot of work, but well worth it. Hell get this one, I have a buddy that lives with me, since his house got foreclosed. This guy is a damn picky eater, he was all like, "I like to eat meat! When you do not have meat with a meal, it is not a meal." That and all of a sudden he does not like Italian food. I just laughed, and politely said oh well more for me, and my mother. It's really funny since a good 80% of the food that I make is either Italian, or Mediterranean.
 

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