Wednesday, March 18, 2009
This is traditional italian made in many ways as per our style. This was made by my Husband who is a professional chef.
Chestnut Mushrooms - 100 gms (thinly sliced)
Oyster Mushrooms - 100 gms (thinly sliced)
Button Mushrooms - 100 gms(thinly sliced)
Onions - 25 gms (chopped)
Garlic - 25 gms ( chopped)
Double cream - 50 ml
Seasoning - To taste
Lasagne sheet - 500 gms
Heat Olive oil in a pan. Add in the chopped garlic & onions & allow it to sweat without burning.
Add in all the mushrooms & cook it well in high heat so that the mushroom gets crispy by loosing all its water to make it a mushroom stock.(A stock is a flavourful liquid used in basically making soups & sauces in professional kitchen.)
Check the seasoning & add in the double cream & allow to reduce to get a thick consistency. Remove some separately & reduce further to make it a more thick sauce that is retained in the pan.
Allow the reduced mix to cool & leave it separate.
In boiling salted water blanch in the lasagne sheets & allow it to cool.
Arrange the lasagne sheet & place a small amount of the mushroom mix in the middle & roll it over to make it a crecent shaped pasta.
In a pan reheat the saved remaining mushroom sauce & add in little water to thin down. Once hot add in the cooked ravioli to heat up & get a coating consistency & serve hot.
Can be served with sauteed mushrooms, grated parmesan cheese & chopped Parsley.