salt water.
Add the ravioli and boil until until they
ook the zucchini, stir the mushroom ravioli into the boiling water. Let
-=Wild Mushroom Stuffing=-.
In a small
0 minutes.
Serve with Wild Mushroom-Shallot Gravy.
GRAVY:.
o absorb some of the wild mushroom flavor.
In a large
lossy layer coating pan and wild mushrooms. Remove from heat and
eat while cooking the ravioli.
Cook the ravioli according to the
igh and boil. Add frozen ravioli to boiling water for 6
ood processor.
Add cooled mushroom mixture to cheese.
Blend
orels to medium saucepan. Add mushroom soaking liquid to pan, discarding
br>For Foie Gras with Wild Mushroom Mixture:
For the fricassee
about 5 minutes. Add the mushroom stock and reduce 5 minutes
rom the caps of the wild mushrooms.
Do not wash
he heat.
Separate the mushroom stems from the caps and
he cannellonis.
For the Wild Mushroom Bechamel.
In a pan
I browned each variety of mushroom on its own as they
hallots; saute 1 minute. Add wild mushrooms; cook until mushrooms are
asserole dish and top with wild mushroom ragout and the shredded cheese
o low, add cream and wild mushrooms mix and cook until
and toss pasta with hot mushroom/cream mixture.
Garnish each