Wild Mushroom Ravioli in Porcini Broth

Wild Mushroom Ravioli in Porcini Broth
Photo by Pornchai Mittongtare


  • 8 ounces fresh or frozen wild mushroom ravioli
  • 2 large shallots
  • 1 ½ teaspoons coarse kosher salt
  • 3 tablespoons dry Sherry
  • 3 cups water
  • 2 ounces dried porcini mushrooms
  • 4 ½ cups low-salt chicken broth
  • + 5 more ingredients
    • 2 tablespoons olive oil
    • ¾ cup green onion tops
    • ½ cup dry white wine
    • ½ teaspoon ground black pepper
    • Cheesecloth

Bring 3 cups water to boil in medium saucepan. Add porcini. Remove from heat; let soak until mushrooms are soft, about 20 minutes. Place strainer over medium bowl; line strainer with cheesecloth. Strain mushroom soaking liquid (reserve mushrooms for another use). Heat oil in large saucepan over m...

View full recipe at Epicurious


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