Mushroom Consommé With Shiitake And Cremini Ravioli

Name: Mushroom Consommé With Shiitake And Cremini Ravioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mushroom Consomme; 1 ounce dried porcini mushrooms; 1 tablespoon butter; 1 onion, roughly chopped; 1 carrot, roughly chopped; 1 celery stalk, roughly chopped; 1 tablespoon dry sherry; 1 clove garlic, smashed; 1 sprig rosemary; 1 rind of parmigiano reggiano; 1 corn cob (optional); salt and pepper; Shiitake and Cremini Ravioli; 2 shallots, minced; 1/2 pound shiitake mushrooms, cleaned, stems reserved for broth; 1/3 pound cremini mushrooms, cleaned, stems reserved for broth; 2 tablespoons butter; 1 teaspoon fresh rosemary, finely chopped; 1/4 cup sherry; 4 tablespoons ricotta; zest of half a lemon; 1 tablespoon freshly grated parmigiano reggiano; salt and pepper; 1 packet wonton wrappers

Servings: persons

Mushroom Consomme
1 ounce dried porcini mushrooms
1 tablespoon butter
1 onion, roughly chopped
1 carrot, roughly chopped
1 celery stalk, roughly chopped
1 tablespoon dry sherry
1 clove garlic, smashed
1 sprig rosemary
1 rind of parmigiano reggiano
1 corn cob (optional)
salt and pepper
Shiitake and Cremini Ravioli
2 shallots, minced
1/2 pound shiitake mushrooms, cleaned, stems reserved for broth
1/3 pound cremini mushrooms, cleaned, stems reserved for broth
2 tablespoons butter
1 teaspoon fresh rosemary, finely chopped
1/4 cup sherry
4 tablespoons ricotta
zest of half a lemon
1 tablespoon freshly grated parmigiano reggiano
salt and pepper
1 packet wonton wrappers

1
Soak the porcinis in 2 C boiling hot water for 30 minutes or until soft. Set aside.
2
In a medium sized pot, melt butter over high heat. Add the onion, carrot and celery. Saute until golden brown and caramelized. Next put in cremini and shiitake stems, rehydrated porcinis and saute for 3 minutes. Deglaze with sherry and pour in the reserved porcini liquid and 8 cups of cold water. Add the rest of the ingredients ( I also threw in a corn cob from my freezer stash. I save them because they add a nice flavor and sweetness to stocks) and bring up to a boil. Reduce heat and simmer, half covered, for 30-40 minutes.
3
Strain broth through a colander that has been double lined with paper towel. Return the strained liquid to the pot and season with salt and pepper. This step is very important. Adding enough salt will help bring out the full flavor of the mushrooms.
4
Mince the mushrooms in the food processor, but do not make them so small that they turn into a paste. You want them to still have texture. In a medium sized saute pan, heat the butter over medium high heat. Add the shallots and sweat until soft. Add the minced mushrooms, rosemary, salt and pepper and saute for 4-5 minutes. Deglaze with the sherry and cook until liquid is completely evaporated. Remove from heat and let cool.
5
When the mushrooms are cooled, fold in the ricotta, lemon zest and parmigiano reggiano. Season with salt and pepper.
6
Arrange wanton wrappers on a flat surface. Place a heaping tsp of filling onto the center of each. Using your finger, trace the perimeter of the ravioli square with water, and then fold over the corners to create a triangle. Press the edges to seal. I like to make 3-4 ravioli per person. You will probably have excess filling.
7
To finish and serve: Bring broth to a boil and add in ravioli. Cook until tender and gently transfer into soup bowls. Ladle consomme over pasta and serve.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Mushroom Consomme, 1 ounce dried porcini mushrooms, 1 tablespoon butter, 1 onion, roughly chopped, and more.

Yes, Mushroom Consommé With Shiitake And Cremini Ravioli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!