I love mushrooms. They’re so heady, so pungent, so earthy. And it seems there’s absolutely nothing better than mushrooms gently sauteed in a bit of butter. When I started cooking this recipe, the shallots and mushrooms sizzling in the pan, I thought I’d faint from the heavenly aroma. This recipe is so simple, but the mushrooms complement the cheesy ravioli perfectly.
I’m always amazed to see mushrooms growing in random places…when I see one on a tree or in the grass, I have to stop and smile…I feel like maybe I was the first one to see it, and I think about people who might forage for them, knowing which ones are edible and which ones would bring death. So anyway, I love mushrooms.
I’m so excited that it’s October…for some reason I feel like it’s officially okay to be autumn-centric, even though everything in Austin still seems summery. Today I wore my November apron from last year (I was supposed to make one apron a month, but I suppose that never happened), and it made me smile every time I looked down and saw the little crows and pumpkins. Tonight I made an autumny dessert (which I will post soon), and I put up our orange halloween lights and our few autumn decorations. If I had more storage space, I think I’d have boxes and boxes of autumn things. I’ve managed to keep it to two pumpkins, a trick-or-treat pail, two strings of orange lights, a spiderweb curtain, and a wooden pumpkin welcome sign.
Back to the mushrooms.
Four Cheese Ravioli with Mushrooms
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 medium shallots, thinly sliced crosswise
- 8 ounces cremini mushrooms, sliced
- 5 ounces shiitake mushroom caps, sliced
- 1/2 cup dry white wine
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/2 cup coarsely chopped fresh flat-leaf Italian parsley
- 1 (16- to 20-ounce) package fresh or frozen four-cheese ravioli (I used Buittoni Lite)
Heat oil and 1 tablespoon butter in a large skillet over medium heat until foam subsides, then cook shallots, stirring, until golden, about 2 minutes.
Add mushrooms and increase heat to high, then saute, stirring, until liquid mushrooms give off is evaporated and mushrooms are golden, about 4 minutes. Add wine and boil until liquid is evaporated and mushrooms are tender, about 2 minutes. Stir in salt, pepper, parsley, and remaining 1 tablespoon butter until butter is melted.
While mushrooms are sauteeing, cook ravioli in a large pot of boiling salted water, stirring occasionally, until ravioli are al dente. Drain in a colander.
Return drained ravioli to large pot and add mushroom mixture, stirring gently until combined.
Makes 2 to 3 servings.
Adapted from Gourmet magazine.
4 responses to “Ode to Fungi”
That looks really good. I like the farfalle with mushrooms, too.
Hmmm….shrooms? Many people forage for ‘special’ mushrooms that they love and would write odes for….I however, love the same kind you do–portabello, cremini, shitake, yeah!
Aww i so wish i was there! you make autumn seem so wonderful! i can’t wait until everything changes color! the oranges the reds! oh wow! life is so wonderful! i guess i have to get back to my class now…after all these shootings going on here i kinda am scared to come! lol! take care! i love you so much! tell tio i said hi! and tell all the wonderful peeps i said howdy lol!
Oh my… that looks awesome. I so wish my kids would eat mushrooms!