Grilled Portobello Mushrooms With Mushroom Ravioli Recipe

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Servings: 1

Ingredients

Cost per recipe $2.95 view details

Directions

  1. In a mixing bowl combine oil and herbs. Coat mushroom with herb mix and season with salt and pepper. Grill till cooked and slice. Place foie gras and mushroom slice in between 2 layers of pasta. Seal with egg wash and cook in boiling salted water. In a sauce pan add in 1/2 c. of balsamic vinegar, 1/4 c. red wine, 1/4 c. sugar. Reduce by 75 percent. Add in 2 c. of veal stock and reduce by half. When reduction is almost complete add in strawberries and season with salt and pepper.
  2. Yield: 4 servings

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 315g
Calories 811  
Calories from Fat 481 59%
Total Fat 54.42g 68%
Saturated Fat 7.6g 30%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 36mg 2%
Potassium 558mg 16%
Total Carbs 77.24g 21%
Dietary Fiber 2.1g 7%
Sugars 70.5g 47%
Protein 2.81g 4%
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