Near Fort Collins, Colorado, there is a mushroom farm. We love to stop there and buy fresh mushrooms. You never quite know what varieties will be available, but they are all amazing! We often come home with bags of mushrooms and this led me to find recipes that showcase the flavor of mushrooms. This recipe is decadent. It is rich and creamy and lets the flavor of the mushroom shine through. Serve it with a buttery oaked Chardonnay and it is heaven.
Ingredients
2 packaged refrigerated wild mushroom ravioli
1 Tablespoon butter
1 teaspoon olive oil
1/4 pound thinly sliced pancetta, coarsely chopped
1 1/4 pounds mixed wild mushrooms, stemmed and thinly sliced
1 large shallot, minced
1 teaspoon fresh thyme
1/4 cup Marsala wine
3/4 cup heavy cream
Instructions
Cook ravioli according to package instructions.
In deep skillet, heat olive oil. Add pancetta and cook over moderately high heat, stirring about 5 minutes. Remove with slotted spoon and transfer to plate.
Add mushrooms to skillet, adding butter, if needed. Cook over moderately high heat, stirring occasionally until lightly browned and softened, about 8 minutes. Add shallot and thyme and cook until shallot is softened. Add Marsala wine and cook until liquid is evaporated, stirring up any browned bits on the bottom of the pan. Stir in cream and season with salt and pepper to taste. Simmer 2-3 minutes. Add pancetta right before serving.
Place ravioli on plate. Top with sauce.