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1
Place 1 heaping teaspoon of mushroom filling in the center of 1 wonton wrapper.
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2
Wet the edges of the wonton with a little warm water.
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3
Place another wonton wrapper on top and press to seal the edges.
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4
Using a fork, crimp around the edges, if desired.
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5
Bring a large pot of boiling salted water to a boil.
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6
Cook ravioli in boiling water until they rise to the surface and are al dente.
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7
Drain.
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8
Heat oil in a large saute pan over medium-high heat.
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9
Saute mushrooms until soft, then add garlic and continue to cook for 30 seconds.
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10
Pull the pan from the heat, add scotch, and return the pan to the burner.
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11
Cook until Scotch is evaporated.
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12
Add ravioli, chicken broth, butter, and smoked salmon and reduce slightly, until the sauce has body.
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13
Dish into 4 bowls and sprinkle with dill, green onions, and capers on top of each bowl of pasta.
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14
4 ounces whole butter
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15
3 ounces shallots, peeled and minced
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16
1 tablespoon minced garlic
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17
2 ounces oyster mushrooms, minced
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18
5 ounces portobello mushrooms, minced
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19
8 ounces button mushrooms, minced
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20
1 tablespoon chopped fresh thyme leaves
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21
1 tablespoon chopped fresh parsley leaves
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22
3 ounces dry vermouth
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23
2 ounces chicken demi-glace (or 4 ounces chicken broth, reduced by 1/2)
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24
1 teaspoon porcini mushroom powder
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25
2 tablespoons sliced green onions
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26
2 ounces panko bread crumbs
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27
3 tablespoons ricotta cheese
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28
3 ounces your favorite cheese or any combination
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29
Melt the butter in a heavy large saute pan over medium heat.
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30
Add the shallots and garlic and saute for 2 minutes, being careful not to burn the garlic.
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31
Add the mushrooms and leave alone to caramelize, not disturbing the mushrooms while they cook.
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32
(The more the mushrooms are stirred, the more moisture will be released.)
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33
When the mushrooms are well browned, add in the thyme and parsley.
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34
Deglaze with vermouth and cook until the liquid has evaporated.
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35
Add chicken demi-glace and reduce until dry.
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36
Toss in the porcini powder, green onions, and panko, and pull pan from the heat.
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37
Transfer to a sheet pan and let cool, uncovered.
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38
When cool, fold in the cheeses and refrigerate, covered, in a tight container until ready to use.
