I arrived earlier in the day with the hopes of buying some fresh pasta sheets. Little did I know that you had to buy your pasta in sheets by "half table" or "full table", which is actually more pasta than it sounds like.
I bought a half table of pasta and then realized I didn't prepare nearly as much filling as I was going to need for this project. My initial plan was to make caprese ravioli with the oven-roasted tomatoes I already prepared. Quickly realizing my tomato to ravioli sheet ratio was not balanced, I figured I'd also make a mushroom filling and freeze the extra ravioli.
So here we are. Mushrooms.
Mushrooms are great in nearly everything (probably with the exception of cereal) from pasta to soup to salad - stir fried, raw, dried, fried...it's true. Ravioli and cream sauce? Gimme.
First, I brushed my mushrooms clean and removed the stems. I bought a regular brown mushroom, nothing fancy.
Then, I tossed them with olive oil, balsamic vinegar, salt, pepper and minced garlic. The amount you use here is partially going to be personal preference, especially with the garlic. The key with the liquids is to coat the mushrooms, not soak them.
I baked my dish of mushrooms in the oven at 450 F for about 20-30 minutes until they browned nicely (but weren't dried out). You can see they are measurably smaller and darker now. Instead of being firm, they are spongy.
I removed them from the baking dish and let them cool on a plate. The reason I removed them from the baking dish was because I wanted them cool so I could chop them and stir them into the goat cheese filling for the ravioli. I imagine if you aren't going to do this, you can let them cool in the baking dish instead. It just depends on how quickly you need to cool your mushrooms.
Oh man, they look good. Right?
- What are your favorite kinds of mushrooms?
- Do you prefer to brush them clean or wash them?
- Have you ever tried chewing on a dried mushroom?
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