A savory light cream sauce enhanced by a medley of mushrooms.
I love mushrooms and with the opportunity given to cook with them, I jump on it. A quick dinner of ravioli.
Here I have selected lobster ravioli for our dinner, however, any kind of your choosing will work beautifully as well.
Placed on a soup bowl and covered with a heavy cream reduced with chicken stock and combined with very simple gently cooked mushrooms with butter, lemon juice, and the natural juices of the mushrooms rendered during cooking.
Simplicity at its best. Flavors out of this world.
In this Article
Mushrooms are one of those vegetables that are always available at the grocery store. And more and more varieties are available, which makes cooking with them so much more fun. Not only the texture is smooth, but the aroma and flavor that they emit while cooking, is to me, mesmerizing.
Mushrooms are classified as a vegetable, although they are not a plant but members of the fungi family. Rich in vitamin B, as well as selenium and potassium.
When selecting your Bella or white caps mushrooms, look underneath them and make sure that the cap covers the gills. This is a sign of the freshness of the mushroom.
The stean is good to eat, just remove the bottom end that has been in the ground.
I have here with this recipe, using two of my favorite: Chanterelle and baby Bella. Two very flavorful mushrooms that work well together.
Although white caps or just cremini work wonderfully too.
How to care for mushrooms
Never soak your mushrooms as they have the tendency to retain the water moisture, which in turn will make the cooking process soggy. Use a slightly damp paper towel or cloth and slightly rub them to remove any dirt attached to them.
The secret to keeping your mushrooms fresh longer is to remove them from any plastic packaging and place them into a paper sack that will absorb any humidity from touching them.
How to store mushrooms
If you do not have a paper sack, wrap them in paper towels and place them in an open plastic bag. This process will allow them to stay fresh for about a week.
Always add some lemon juice to the white mushrooms once they are sliced. This will prevent it from turning brown.
Just another tip I have learned along the way, never salt mushrooms when you saute them. The salt will make them soggy and not that golden roasted color.
Cooking tips on preparing this wonderful ravili dinner
It is a very simple recipe, but follow these suggestions for success
- If you select a variety of mushrooms for this dish, just make sure that when you cut them they all are the same size so there will be unity in the cooking process.
- Keep the stem and if too large, chanterelle mushrooms in the recipe here, have a larger stem, slice them to bring them to the size of the other mushrooms.
- Quartered them, slice them, or half them. I prepare them in each way and I have a tendency to prefer quartered or thickly sliced. I like the consistency better as well as the easier to eat them.
- Watch over the heavy cream and the chicken stock very closely during the cooking process. The cream has a tendency to boil over rather fast and it could be quite a sticky mess to clean. This is the only complicated part of this recipe.
- If you choose to slice the mushroom into thicker slices, you may want to cut down the cooking process as they may burn. There should be some of the natural juices left in the saucepan when you are ready to add the cream to it.
- Do not skip the lemon, it plays a major role in this recipe.
How to serve this dish
- Use soup or pasta shallow bowls. You want your ravioli, or pasta of choosing, to sit covered with the sauce.
- As with any recipe, the garnish is optional. I like chives and have them in my garden, but it is purely optional.
As you may have noticed I do not add any salt to this dish, apart from the cooking water of the ravioli. The reason being is that the chicken stock has already salt in it and the pasta is perfectly seasoned.
Adding more salt will make your dish too salty and unbeatable.
More delicious recipes to try:
This recipe presents so wonderfully that you can enjoy it any time of the year.
And with the holiday season just around the corner, why not for a beautiful intimate tete-a-tete dinner with your special someone?
Equipment and ingredients used to prepare this recipe
Ravioli with Mushrooms And Cream
- ½ pound mushrooms, mixed mushrooms, Baby Bella and Chanterelle, cleaned, bottom trimmed and quartered
- 1¾ cup chicken stock
- 1¾ cup heavy cream
- 1 tablespoon unsalted butter
- ½ lemon, squeezed
- 1 pound ravioli, lobster
- parsley, or chives for garnish (optional)
- In a saucepan combine the chicken stock and the heavy cream and reduce by half over medium-high heat, 30 to 35 minutes.
- In a saucepan, add the lemon juice, butter, and mushrooms. Cover and cook over medium heat until the mushrooms are tender, 15 minutes, stirring occasionally.Add the reduced cream mixture and stir to coat the mushrooms. Keep warm at very low heat.
- Cook your ravioli in a large, salted pasta pot according to manufacturer directions. Drain.
- Garnish with parsley or chives.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.