Wild Mushroom Raivoli - what sauce to make?

[illusion88]

I'm visiting my folks and I thought I would make them some dinner tonight.

I will be making Sun Dried Tomato Shrimp Scampi and pairing it with some store bought Wild Mushroom Ravioli (some kind of organic brand, I don't know).

What kind of sauce should I put on this? My first thought is to put the raivoli on a bed of spinach with a light butter white wine sauce. Maybe some roasted pine nuts in there? I'm also thinking maybe a white cream sauce, like an Alfredo.

Also, what about a side vegetable? Sauteed carrots or is that just gonna clash with everything?

 

[ElFenix]

frankly, that's an odd pairing. wild mushroom ravioli should be served with as minimum a flavor profile for a sauce as you can get. butter and light olive oil, shaved cheese, and a tiny bit of finely minced herbs.

 

[zinfamous]

I've been making a chanterelle sauce that is simply delicious. Chanterelles are a bit expensive right now, though, if you can find them.

Sorry, I don't have precise measurements, but it's:

- 0.3 lb chanterelle
- 0.4 cup heavy cream
- 3 TBs olive oil
- butter
- 0.5 cup dry white wine
- 3-5 cloves garlic, crushed (for preference)
- kosher salt
- fresh ground black pepper
- 0.5 tsp crushed red pepper
- ~2 sprigs fresh thyme


clean and dice the mushrooms, let them drain. saute them in a medium-sized sauce pan, add dash of salt, until the juice cooks completely out. You will see tons of juice leaking out, just let it cook away. add butter, olive oil, garlic, and a bit more salt and pepper, and crushed red pepper.
saute for a minute, tossing the muschrooms. add wine to cover the mushrooms, and allow to simmer and cook down. add heavy cream and simmer.

add thyme, stir, cook for ~2 minutes.
some mild, shaved cheese over the top is excellent as well

yum.

 

[KMc]

- Put some shallots and garlic in a pan with a little olive oil and butter, maybe throw in some chopped fresh sage (sage + mushroom = yum)
- Saute until tender and aromatic
- Deglaze pan with some dry white wine and reduce by about half
- Immediately before serving, drop in a couple pats of butter and melt into sauce, which will just slightly thicken it. Season to taste.
- Spoon sauce into bottom of plate, top with hot ravioli, spoon a little sauce on top
- Devour with extreme prejudice

 

[zinfamous]

- Put some shallots and garlic in a pan with a little olive oil and butter, maybe throw in some chopped fresh sage (sage + mushroom = yum)
- Saute until tender and aromatic
- Deglaze pan with some dry white wine and reduce by about half
- Immediately before serving, drop in a couple pats of butter and melt into sauce, which will just slightly thicken it. Season to taste.
- Spoon sauce into bottom of plate, top with hot ravioli, spoon a little sauce on top
- Devour with extreme prejudice

oh, yum.

OP: for carrots, maybe try Alton Brown's ginger ale-glazed carrots? damn tasty

http://www.foodnetwork.com/recipes/alton-brown/glazed-carrots-recipe/index.html

 

[spidey07]

Any cream based sauce. Mushrooms scream for cream.

 

[SunnyD]

You pull my mushroom and I'll give you some sauc... you know what - nevermind.

 

[GagHalfrunt]

A simple beurre blanc.

 

[Locut0s]

Fucking love muchrooms.

That's all.

 

[Spikesoldier]

you should put those special mushrooms in the ravioli then give them to your parents. that would be wild.

 

[Locut0s]

you should put those special mushrooms in the ravioli then give them to your parents. that would be wild.

Son... ummmmm.... sssssoooonnnn?.... Why are you a leprechaun?

 

[BrokenVisage]

Wild marinara sauce

 

[gophins72]

i would serve wild mushroom ravioli with a light or heavy cream cheese sauce, so that the earthy flavor of the mushrooms comes through.

 

[Locut0s]

i would serve wild mushroom ravioli with a light or heavy cream cheese sauce, so that the earthy flavor of the mushrooms comes through.

Done right I could actually see it served with almost no sauce. Some really good quality extra virgin olive oil, some really fresh herbs, some sea salt.

 

[gophins72]

Done right I could actually see it served with almost no sauce. Some really good quality extra virgin olive oil, some really fresh herbs, some sea salt.

yes, or some freshly grated parmesan and fresh black pepper

 

[Locut0s]

yes, or some freshly grated parmesan and fresh black pepper

Yes that too... Fuck now I really want some of this.

 

[spidey07]

A simple beurre blanc.

With cream.

 

[zinfamous]

try this:

simple marinara (garlic, basil (or thyme--I always prefer thyme), black pepper, salt, shallots, san marzano tomatoes (pureed & whole), red pepper or fresh serranos. Dry white (or) robust red, like Syrah or cheap chianti. cook in sauce pan as you normally would

separately, pre-heat oven to 400. slice shitake mushrooms in thin strips. arrange them on a baking sheet one layer, liberally cover them with kosher salt, both sides, and drizzle olive oil evenly over them. bake them until dry and crispy. watch them to make sure they are baking and flip them once and drizzle olive oil on the other side.

fuckers taste like god damn bacon. place them on top of the marinara/pasta.

win.

 

[illusion88]

try this:

simple marinara (garlic, basil (or thyme--I always prefer thyme), black pepper, salt, shallots, san marzano tomatoes (pureed & whole), red pepper or fresh serranos. Dry white (or) robust red, like Syrah or cheap chianti. cook in sauce pan as you normally would

separately, pre-heat oven to 400. slice shitake mushrooms in thin strips. arrange them on a baking sheet one layer, liberally cover them with kosher salt, both sides, and drizzle olive oil evenly over them. bake them until dry and crispy. watch them to make sure they are baking and flip them once and drizzle olive oil on the other side.

fuckers taste like god damn bacon. place them on top of the marinara/pasta.

win.

That will go down tomorrow. For sure.