Porcini Ravioli with Wild Mushroom Demi-glace Cream Sauce


  • Freshly grated Parmesan, for garnish
  • 1 pound fresh porcini ravioli
  • ½ cup heavy cream
  • 1 cup demi-glace
  • ¼ cup red wine
  • 1 tablespoon chopped garlic
  • ¼ cup chopped flat-leaf parsley, plus more for garnish
  • + 7 more ingredients
    • ¼ cup balsamic vinegar
    • 1 bay leaf
    • 1 pound assorted mushrooms, including porcini, cremini, oyster, wood ear and white button
    • ½ teaspoon crushed red pepper
    • Salt
    • 1 red onion, thickly sliced
    • ¼ cup olive oil

In a large saute pan over high heat, add olive oil. Add the red onion and saute until tender. Season with salt and crushed red pepper. Add the mushrooms and bay leaf and cook until mushrooms begin to brown, about 4 to 5 minutes. Deglaze the pan with the balsamic. Add the parsley and garlic and co...

View full recipe at SpringPad


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