Portobello Mushroom Ravioli Appetizer Recipe
How To Make Portobello Mushroom Ravioli Appetizer

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This is Portobello mushroom ravioli appetizer in a chardonnay butter sauce. See more of my First Course entrees

Portobello Mushroom Ravioli Appetizer

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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


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


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.

Wine recommendation: Pinot Gris; Chardonnay

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