Posts Tagged ‘mushroom pasta recipe’

Mushrooms Go to College in the Big Easy

Last week we had the pleasure of dropping into the Big Easy yet again (we posted in December about our delicious experience with Chef Tenney Flynn of GW Finn’s). This time, however, we hung out with a different crowd – the students at Loyola University.

Chef Scott Goodstal and the rest of the amazing dining services staff at the school hosted what can only be described as a mushroom madness lunch on Wednesday, February 16.

Chef Goodstal also said options at the vegan/vegetarian station are always in high demand at the school. Lucky ‘shroom fans there had four different dishes to choose from including both hot and cold marinated mushrooms, a portabella mushroom bruschetta, and a mushroom orzo pasta.

Big thanks to Loyola to hosting this mushroom extravaganza. We were glad to meet so many mushrooms fans on campus and hopefully won over some new ones. Check out our Facebook photo album for more event photos.

Chef Goodstal prepared nine separate mushroom dishes to a crowd of around 600 students. While the chef said his creamy mushroom soup is one of the most popular mushroom dishes at the school, on this particular day the chicken primavera with shiitake and button mushrooms was the hottest station (and rightfully so – it was delicious).

Mushroom Ravioli with Tomato Dipping Sauce from RhodeyGirl Tests

Mushroom Ravioli with Tomato Dipping Sauce

This gorgeous tutorial comes to you from Sabrina- the blogger behind the healthy living (and eating!) blog RhodeyGirl Tests.  Welcome to the team, Sabrina!

Mushroom ravioli make a beautiful presentation for an appetizer, yet are hearty enough to make a full meal. The filling is so easy and simple, and leftovers can be eaten simply with some crunchy toasted bread. Wonton wrappers save you some time, and this recipe, from making the filling to cleaning up, takes only an hour. While it may not be ideal for a weeknight meal, it is ideal for your latest dinner party.

Easy Mushroom Ravioli with Tomato Dipping Sauce

Mushroom Ravioli with a Tomato Dipping Sauce
Serves 4, makes 40-50 ravioli

2 tbs olive oil
1 tsp minced garlic
1 tbs unsalted butter
8 oz button mushrooms
8 oz baby bello mushrooms
2 shakes hot red pepper
dash of kosher salt & pepper
2 tbs parmigiano reggiano

1 egg, beaten

wonton wrappers


Heat 1 tbs of the olive oil over medium heat in a large nonstick pan and add the minced garlic. Meanwhile clean and chop your mushrooms. Do not worry about cutting them too small as they will all end up in the food processor anyway.

Add the mushrooms, butter, 2 shakes of hot red pepper, and kosher salt and pepper to the pan. Cook over medium heat, stirring now and again, until the mushroom mixture reduces, about 10 minutes. Take off the heat and add to the bowl of a food processor. Pulse until the mixture reaches the right consistency. You want the mixture to be in between coarse and smooth. Stir in the parmigiano reggiano.

Fill a large pot with water and place over high heat. Meanwhile, assemble your ravioli. Here is how:

1. Lay a wonton wrapper on a flat surface.

2. Brush with the egg.

3. Cut the wrapper in half.

4. Add a bit of filling to the bottom half of each wrapper.

5. Fold over and seal the edges with your finger.

7. Place on a floured cookie sheet and keep covered with a dishtowel until you all the ravioli are ready.

By the time you have assembled all of your ravioli, the water will be boiling. Heat a pan with the remaining oil. Add a handful of ravioli at a time to the boiling water and cook for 2 minutes. Remove with a slotted spoon and place immediately in the hot pan to crisp the edges. Flip after 1 minute. When both sides are crispy and golden brown remove and serve with your favorite sauce! I serve it simply with San Marzano crushed tomatoes.

A few tips:

  • The filling can be made a day ahead.
  • The ravioli can be made a few hours ahead of time. Just place the towel-covered cookie sheet directly into the fridge until needed.
  • Leftover crispy ravioli can be reheated in a toaster oven or microwave. The best advice I can give you for reheating this type of dish is doing what you would do to heat up leftover pizza. For me that means a few seconds in the microwave followed by a minute or two in the toaster oven.
  • If the small ravioli are too much trouble, you can also make giant ravioli, using 2 wonton wrappers per one.