Wild Mushroom & Ravioles

Wild Mushroom & Ravioles

9 oz. Mushroom Mix

5 oz. Porcini Ravioles

4 slices Ciabatta Baguette

1 tsp. Chopped Shallots

1 tbsp. Chopped Garlic

1 tsp. Chopped Parsley

2 tbsp. peanut oil

1/4 cup grated comte cheese

  • 1. Preheat your oven at 350ºF.
  • 2. Boil a large pot of salted water. Poach the Porcini Ravioles for 2 minutes and cool them in cold water.
  • 3. Toast Ciabatta Bread slices.
  • 4. Sauté the Mushroom Mix directly in a frying pan (don’t thaw them out). Set aside.
  • 5. In the same pan, sweat the Shallots and Garlic without browning them. Add the Mushroom Mix and deglaze with mushroom juice. After a few minutes, add the Ravioles, the chopped Parsley and season with salt and pepper.
  • 6. Place the preparation on the Ciabatta Bread and sprinkle with comte cheese.
  • 7. Bake in the oven for 1 minute.
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