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Categories:
olive oil red onion salt red pepper mushrooms bay leaf balsamic vinegar flat leaf parsley garlic red wine demi glace heavy cream porcini ravioli Parmesan
Viewed: 39 - Published at: 6 months agoIngredients
- 1/4 cup olive oil
- 1 red onion, thickly sliced
- Salt
- 1/2 teaspoon crushed red pepper
- 1 pound assorted mushrooms, including porcini, cremini, oyster, wood ear and white button
- 1 bay leaf
- 1/4 cup balsamic vinegar
- 1/4 cup chopped flat-leaf parsley, plus more for garnish
- 1 tablespoon chopped garlic
- 1/4 cup red wine
- 1 cup demi-glace
- 1/2 cup heavy cream
- 1 pound fresh porcini ravioli
- Freshly grated Parmesan, for garnish
Method
- In a large saute pan over high heat, add olive oil.
- Add the red onion and saute until tender.
- Season with salt and crushed red pepper.
- Add the mushrooms and bay leaf and cook until mushrooms begin to brown, about 4 to 5 minutes.
- Deglaze the pan with the balsamic.
- Add the parsley and garlic and cook for 2 minutes.
- Add the wine and demi-glace and reduce the heat to medium-low.
- Let simmer for 10 minutes or until the sauce thickens.
- Add the cream and stir to combine.
- Simmer for another few minutes or until the sauce coats the back of a spoon.
- In a large pot of boiling salted water, add porcini ravioli and cook until they come to the surface (just a couple minutes for fresh ravioli.)
- Drain well and serve with sauce over top.
- Garnish with parsley and Parmesan.
