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Portobello
Mushroom Ravioli Appetizer
recipe created and photographed by www.finedinings.com
Recipe Type: portobello mushroom, ravioli, appetizer, cream, tomato
Prep Time: 20 min
Total Time: 20 min
Yield: 6
Ingredients:
4 ounces Portobello mushrooms, gills and
stem removed, chopped fine
4 garlic cloves, minced
1 teaspoon dried Thyme
black pepper, to taste
2 tablespoons butter
12 wonton wrappers
1 cup chardonnay
1 tablespoon shallots, chopped fine
1 cup heavy cream
1/4 cup butter, chilled
1 small tomato, diced finely
Instruction:
Sauté chopped mushroom, garlic, thyme and pepper in 2 tablespoons
butter until browned, transfer to a processor, pulse to chop. Add salt to
taste, put 1 teaspoon mixture in center of 6 wonton wrappers, brush edges
with water, cover with the remaining wrappers, aligning them with the
squares beneath. Press out any air and seal the edges closed by
crimping with fork tines all around the outside of wontons. Place
in a large pot of boiling water, they are done when they rise to the
surface, approximately 3 to 5 minutes. Use a slotted spoon to remove them to
a dish and cover.
Boil chardonnay and shallots in a saucepan until reduced to 2
tablespoons; add heavy cream, return to a boil until reduced to half, then
whisk in 1/4 cup butter, 1 tablespoon at a time. Spoon chardonnay sauce onto
each plate with a Portobello mushroom ravioli, top with diced tomato and
serve.
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Wine
recommendation: Pinot Gris; Chardonnay |
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