This is a print preview of "Grilled Portobello Mushrooms With Mushroom Ravioli" recipe.

Grilled Portobello Mushrooms With Mushroom Ravioli Recipe
by Global Cookbook

Grilled Portobello Mushrooms With Mushroom Ravioli
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  Servings: 1

Ingredients

  • 1/4 c. Extra virgin olive oil
  • 1 tsp Minced rosemary
  • 1 tsp Minced thyme
  • 1 x Portobello mushroom
  • 4 piece seared foie gras, (2 ounces each) Ravioli skins
  • 1/2 c. Balsamic vinegar
  • 1/4 c. Sugar
  • 2 c. Veal stock Strawberries Salt and pepper to taste

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