Mushroom Ravioli with Mushroom Sauce
As a mushroom lover like TALL Blonde's husband is you will easily agree with him after tasting this mushroom sauce is so good that you can make a meal pouring this rich, decadent and unctuous sauce over a couple slices of toasted and buttered slices of sourdough bread slices and imagine you are eating as a King or Queen. This is not for the faint hearted, butter and heavy cream provide the velvety texture and the finishing "cherry on top" is Port. So get ready to present a 5 Michelin Star quality dish that even makes your kitchen smell luxurious. Add an additional 1 cup of protein such as cooked lump crab meat or cooked shredded duck breast and make it a meal.
Pile into a non-stick skillet:
16 oz. Baby Bella mushrooms, sliced thin
4 dried Shiitake mushrooms
(soak overnight in 1 cup water)
1/2 red onion, finely diced
3 green onions finely diced
2 crushed garlic cloves
3 Tbl. olive oil
1/2 tea. black pepper
Cook down mushroom mixture on medium heat until thoroughly wilted and leaves brown bits in the bottom of the pan.
Create a Roux with 4 TBL. melted butter and 3 TBL. flour into a paste.
Add Shiitake mushroom water to pan with mushrooms. Add half the Roux and cook to your desired thickness, add more roux if you desire a tighter consistency.
Add the following favor bombs to cooked mushroom mixture:
1/4 cup heavy cream (Half & Half okay)
2 Tbl. Worcestershire sauce
2 Tbl. red wine vinegar
1 anchovy fillet (optional)
1/2 tea. salt
1/4 cup Port
Heat through to meld all flavors and cook off to desired thickness.
OPTIONAL:
Add 1 cup cooked lump crab meat to finish the dish.
Add 1 cup shredded cooked duck breast meat
