Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 shallot
- finely chopped
- 4 ounces Mixed shiitake
- button
- oyster mushrooms
- cleaned and sliced
- 1/4 cup white wine
- brandy
- chicken stock or water
- 1/4 cup heavy cream
- 1 package fresh mushroom ravioli
- cooked and drained with 1/4 cup reserved pasta cooking liquid
- Grated parmesan
Instructions
- In a large skillet heat oil and butter over medium high heat.
- Add shallot and cook for 1 minute.
- Stir in mushrooms and cook until wilted, about 3 minutes.
- Add wine or other liquid and bring to a simmer.
- Stir in cream and return to boil.
- Add cooked ravioli and some of the reserved pasta water and toss to coat.
- Simmer for 2-3 minutes.
- Serve hot with grated parmesan.
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