Exquisite Mushroom Consommé with Shiitake and Cremini Ravioli

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.

Jul 30, 2024