Gourmet WILD MUSHROOM RAVIOLI IN PORCINI BROTH

[Guest guest]

@@@@@

Gourmet WILD MUSHROOM RAVIOLI IN PORCINI BROTH

3 cups water

2 ounces dried porcini mushrooms (about 3 cups)

Cheesecloth

2 tablespoons olive oil

2 large shallots, minced (about 3/4 cup)

4 1/2 cups low-salt chicken broth

1/2 cup dry white wine

3 tablespoons dry Sherry

1 1/2 teaspoons coarse kosher salt

1/2 teaspoon ground black pepper

8 ounces purchased fresh or frozen wild mushroom ravioli

3/4 cup thinly sliced green onion tops

 

 

 

 

Bring 3 cups water to boil in medium saucepan. Add porcini. Remove

from heat; let soak until mushrooms are soft, about 20 minutes. Place

strainer over medium bowl; line strainer with cheesecloth. Strain

mushroom soaking liquid (reserve mushrooms for another use).

 

Heat oil in large saucepan over medium heat. Add shallots; reduce heat

to medium-low and sauté until shallots are soft, about 5 minutes. Add

mushroom soaking liquid, then chicken broth, wine, Sherry, salt, and

pepper; bring to boil. Reduce heat, cover, and simmer 5 minutes. DO

AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to simmer

before using.

 

Cook ravioli in large saucepan of boiling salted water until just

tender but still firm to bite. Drain. Add ravioli to hot mushroom

broth; ladle into bowls. Sprinkle with green onion tops and serve.

 

Makes 6 servings.

 

Source: Bon Appétit, November 2006

Formatted by Chupa Babi in MC: 11.09.06

 

 

After the porcini mushrooms add their flavor to the broth, you can use

them in an omelet or a sauté.

 

-----