Sweet Sherry Wine Reduction w/Portobello Mushrooms

Serves 5-6 people

  • INGREDIENTS
  • 1-2 lbs Ravoli of choice
  • 1 TBS butter/1 TBS EVOO

  • 1 lg Shallot, minced

  • 1 TBS minced garlic (from jar is fine)

  • 1 cup Red Pepper, julienned

  • 1 lb Portobello Mushrooms or Baby Portobello Mushrooms, sliced

  • 1 cup Dry Sherry Wine

  • 1 cup Half & Half

  • 1 TBS chopped Basil

  • ¼ cup Parmesan cheese

  • S & P to taste

  • Candies Slivered Almonds

  • **make a roux with equal amt of butter & flour, and put aside.**

DIRECTIONS:

START WATER TO BOIL FOR RAVOLI THEN TIME ACCORDINGLY!!!

  1. Melt Butter & EV olive oil in saute pan. Then add shallots and garlic and cook about 2” until shallots are softened. Next, add the red peppers and cook another 2-3 minutes until soft.

  2. Add mushrooms and continue cooking, and season with S & P for about 2-3 mins.

  3. Now add wine and turn up the heat. Stir & scrape the bottom of the pan and stir until liquid reduces to half.

  4. Now add ½ & ½ and turn heat down, and stir until that liquid reduces. If mixture is too watery, add some of the roux to thicken.

  5. Add the Parmesan cheese, basil and take off heat. Place Ravioli’s on plate and cover with sauce, add parsley and top with candied almonds!!!!!!

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