Best Sauteed Wild Mushrooms With Mushroom Ravioli Recipes

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WILD MUSHROOM RAVIOLI WITH BUTTER AND PARMESAN SAUCE



Wild Mushroom Ravioli with Butter and Parmesan Sauce image

Provided by Giada De Laurentiis

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6

2 packages (11-ounce) fresh wild mushroom ravioli
1 cup unsalted butter
1/2 cup fresh basil leaves
6 tablespoons toasted pine nuts
1 whole nutmeg or 1/2 teaspoon grated nutmeg
2/3 cup grated Parmesan

Steps:

  • Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.
  • Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve.

WILD MUSHROOM RAVIOLI



Wild Mushroom Ravioli image

Provided by Food Network

Categories     appetizer

Time 2h30m

Yield 4 servings

Number Of Ingredients 28

Mushroom Filling, recipe follows
16 wonton wrappers
Salt
2 ounces olive oil
4 ounces mushrooms of your choice, sliced
1-ounce minced garlic
2 ounces Scotch whiskey
16 ounces chicken broth
2 ounces whole butter
4 ounces smoked salmon, cut into 1/2-inch by 1 1/2-inch pieces
2 teaspoons chopped fresh dill
4 tablespoons green onions, cut on the bias
2 teaspoons capers, drained
4 ounces whole butter
3 ounces shallots, peeled and minced
1 tablespoon minced garlic
2 ounces oyster mushrooms, minced
5 ounces portobello mushrooms, minced
8 ounces button mushrooms, minced
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
3 ounces dry vermouth
2 ounces chicken demi-glace (or 4 ounces chicken broth, reduced by 1/2)
1 teaspoon porcini mushroom powder
2 tablespoons sliced green onions
2 ounces panko bread crumbs
3 tablespoons ricotta cheese
3 ounces your favorite cheese or any combination

Steps:

  • Place 1 heaping teaspoon of mushroom filling in the center of 1 wonton wrapper. Wet the edges of the wonton with a little warm water. Place another wonton wrapper on top and press to seal the edges. Using a fork, crimp around the edges, if desired.
  • Bring a large pot of boiling salted water to a boil. Cook ravioli in boiling water until they rise to the surface and are al dente. Drain.
  • Heat oil in a large saute pan over medium-high heat. Saute mushrooms until soft, then add garlic and continue to cook for 30 seconds. Pull the pan from the heat, add scotch, and return the pan to the burner. Cook until Scotch is evaporated. Add ravioli, chicken broth, butter, and smoked salmon and reduce slightly, until the sauce has body. Dish into 4 bowls and sprinkle with dill, green onions, and capers on top of each bowl of pasta.
  • Melt the butter in a heavy large saute pan over medium heat. Add the shallots and garlic and saute for 2 minutes, being careful not to burn the garlic. Add the mushrooms and leave alone to caramelize, not disturbing the mushrooms while they cook. (The more the mushrooms are stirred, the more moisture will be released.) When the mushrooms are well browned, add in the thyme and parsley. Deglaze with vermouth and cook until the liquid has evaporated. Add chicken demi-glace and reduce until dry. Toss in the porcini powder, green onions, and panko, and pull pan from the heat. Transfer to a sheet pan and let cool, uncovered. When cool, fold in the cheeses and refrigerate, covered, in a tight container until ready to use.

WILD MUSHROOM RAVIOLI WITH SAGE BUTTER



Wild Mushroom Ravioli With Sage Butter image

Make and share this Wild Mushroom Ravioli With Sage Butter recipe from Food.com.

Provided by figaro8895

Categories     European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 ounce dried porcini mushrooms
8 ounces fresh mushrooms, finely chopped
2 tablespoons olive oil or 2 tablespoons cooking oil
2 tablespoons snipped fresh flat-leaf Italian parsley
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup ricotta cheese
1 egg yolk
12 ounces wonton wrappers
1 slightly beaten egg white
2 tablespoons butter, melted
2 teaspoons snipped fresh sage
1/4 cup shaved parmesan cheese
fresh sage sprig (optional)

Steps:

  • Soak dried mushrooms in enough boiling water to cover for about 15 minute (until soft). Drain; squeeze and finely chop mushrooms.
  • In a large skillet, cook fresh mushrooms in hot oil over medium-high heat about 5 min, or until liquid evaporates. Stir in porcini mushrooms, parsley and garlic; cook 1 more minute. Sprinkle with salt and pepper. In a medium bowl combine mushroom mixture, ricotta, and egg yolk.
  • Spoon 1 T mushroom mixture onto wonton wrapper. Brush egg white around edges and top with another wrapper. Press edges together to seal.
  • In two large saucepans, bring large amounts of water to boil. Add half the ravioli to each pan; cook for 3 to 5 minutes (until tender).
  • Combined the melted butter and snipped sage.
  • When ravioli is done, transfer to plates, drizzle with butter mixture, and sprinkle with Parmesan cheese. Garnish with sage sprigs.

Nutrition Facts : Calories 521.4, Fat 22.9, SaturatedFat 10.2, Cholesterol 99.1, Sodium 829.9, Carbohydrate 59.5, Fiber 3.3, Sugar 2.9, Protein 20.3

WILD MUSHROOM RAVIOLI



Wild Mushroom Ravioli image

This recipe for homemade ravioli has a yummy twist. Instead of pasta, the creamy mushroom filling is served inside wonton wrappers. From Taste of Home's Light& Tasty.

Provided by KelBel

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup water
1/2 ounce dried porcini mushrooms
1/4 cup onion, chopped
1 1/2 cups shiitake mushrooms
3 teaspoons butter, divided
2 ounces reduced-fat cream cheese
1/4 teaspoon salt
1/4 teaspoon pepper
32 wonton wrappers
2 cups white button mushrooms
2 garlic cloves, minced
1 cup marinara sauce
2 tablespoons parmesan cheese, shredded
2 tablespoons parsley, minced

Steps:

  • In small saucepan, combine water and porcini mushrooms. Bring to boil. Remove from heat; let stand for 30 minutes. Drain, reserving liquid. Finely chop mushrooms; set aside.
  • In small non-stick skillet, saute onion and shiitake mushrooms in 2 teaspoons butter until tender. Add porcini mushrooms and 1/4 cup soaking liquid. Bring to a boil. Reduce heat; simmer uncovered for 3-5 minutes or until liquid is evaporated. Remove from heat. Stir in cream cheese. salt and pepper. Cool to room temperature.
  • Make sauce: In a samall saucepan, saute button mushrooms and garlic in remaining butter. Add marinara sauce and simmer.
  • Spoon 2 teaspoons of mixture in center of wonton wrapper. Moisten edges with water, all the way to the filling. Top with another wonton wrapper, pressing down around filling to seal. Crimp with fork or pastry wheel. Repeat with remaining filling and wrappers.
  • Bring a large pot of water to a boil. Add ravioli. Reduce heat to gentle simmer and cook 1-2 minutes until ravioli float to the top and are tender.
  • Top with pasta sauce, parmesan and parsley.

SAUTEED WILD MUSHROOMS



Sauteed Wild Mushrooms image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
1/2 cup good olive oil
1 cup chopped shallots (4 large)
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped garlic (6 cloves)
1 cup chopped flat leaf parsley

Steps:

  • Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
  • Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

WILD MUSHROOM RAVIOLI WITH BASIL-PINE NUT SAUCE



Wild Mushroom Ravioli with Basil-Pine Nut Sauce image

Wild mushroom ravioli are my very favorites, so I always have a box of them in my freezer. In the time it takes the water to boil and the raviolis to cook-no need to thaw or defrost them-I can make this sauce, and have this great dish on the table in a flash.

Yield 4 main-course servings

Number Of Ingredients 8

3 tablespoons pine nuts
Salt
1 (11-ounce) package fresh wild mushroom ravioli
1/2 cup (1 stick) unsalted butter
1/4 cup fresh basil leaves
1/4 teaspoon freshly ground black pepper, plus more to taste
Pinch of freshly grated nutmeg
1/3 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F. Place the pine nuts on a heavy baking sheet, and toast in the oven until the nuts are fragrant and light golden brown in the center, about 7 minutes. Let cool.
  • Bring a large pot of salted water to a boil. Add the ravioli and boil until they are just cooked through, stirring occasionally, about 5 minutes. Drain.
  • Meanwhile, in a large, heavy frying pan, melt the butter over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until crisp, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and the nutmeg. Season the sauce with more salt and pepper to taste. Add the cooked ravioli, and gently toss to coat. Divide the ravioli among 4 plates and sprinkle with the Parmesan cheese and pine nuts, and serve.

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