Summary: This is really simple, quick and tasty, an excellent way to use and highlight fresh mushrooms.
Yield: serves 2
- 1 package best-quality mushroom ravioli
- 1 tablespoon butter
- 1-2 cloves garlic, peeled and minced or put through a press
- 6-8 ounces mixed exotic mushrooms, coarsely chopped
- 1 sprig fresh thyme, or a couple dashes dried
- extra virgin olive oil
- white truffle oil
- Parmesan or pecorino to grate on top
Get a pot of water salted and boiling.
In a large skillet, melt butter over medium heat. When hot, add garlic and sauté until lightly browned but not getting crispy at all.
Add mushrooms and thyme, turn up heat slightly, and continuing to stir, brown your mushrooms. Don't crowd them as you don't want them to sweat and release lots of water.
When nicely browned, remove from heat but keep warm.
Just before your mushrooms are done, throw your ravioli in the pot. When done, drain them well and add them to the skillet with the mushrooms.
Grate some Parmesan or pecorino over the top and stir to incorporate everything.
Tip gently into a serving bowl and drizzle a bit of white truffle oil on top. Truffle oil is rich so don’t overdo it.
Serve with your chunk of cheese in case people want a bit more. Maldon is a nice finishing salt for this dish too (and really for all dishes!).