Exquisite Mushroom Consommé with Shiitake and Cremini Ravioli
Serves: 6 servings
Ingredients:
20
Savor the rich flavors of this exquisite Mushroom Consommé, artfully paired with delicate Shiitake and Cremini Ravioli. The consommé is a labor of love, simmered to perfection to extract the essence of mushrooms, while the ravioli offers a burst of savory goodness in every bite. A culinary masterpiece that will tantalize your taste buds and impress any dining guest.
Ingredients
For Mushroom Consommé | |
|---|---|
| 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 | |
For Shiitake and Cremini Ravioli | |
| 2 | shallots, minced |
| 1 | teaspoon fresh rosemary, finely chopped |
| 1 | tablespoon freshly grated parmigiano reggiano |
| 2 | tablespoons butter |
| 1 | teaspoon sherry |
| 4 | tablespoons ricotta |
| zest of half a lemon | |
| salt and pepper | |
| wonton wrappers | |
Instructions
For Mushroom Consommé | |
|---|---|
| 1. | Soak the porcinis in 2 cups of 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. Sauté until golden brown and caramelized. Next, add cremini and shiitake stems, rehydrated porcinis, and sauté 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, including a corn cob if available, and bring to a boil. Reduce heat and simmer, half-covered, for 30-40 minutes. |
| 3. | Strain the broth through a colander double-lined with paper towels. Return the strained liquid to the pot and season with salt and pepper. Proper seasoning is crucial to enhance the full flavor of the mushrooms. |
For Shiitake and Cremini Ravioli | |
| 1. | Mince the mushrooms in a food processor, ensuring they retain some texture without becoming a paste. In a medium-sized sauté pan, heat butter over medium-high heat. Add the shallots and sweat until soft. Incorporate the minced mushrooms, rosemary, salt, and pepper, and sauté for 4-5 minutes. Deglaze with sherry and cook until the liquid evaporates. Remove from heat and let it cool. |
| 2. | Once cooled, combine the mushrooms with ricotta, lemon zest, and grated parmigiano reggiano. Season with salt and pepper. |
| 3. | Place a heaping teaspoon of filling in the center of each wonton wrapper. Moisten the edges with water, fold over the corners to create a triangle, and press to seal. Aim for 3-4 ravioli per person, adjusting the amount of filling accordingly. |
| 4. | To finish and serve, bring the consommé to a boil and add the ravioli. Cook until tender, then gently transfer to soup bowls. Ladle the consommé over the pasta-filled bowls and serve hot. |
Published on Jul 30, 2024 by Luminița