Tuesday, June 24, 2014

Wild mushroom agnolotti with brie sauce

These half moon shaped wild mushroom ravioli (store bought from Buitoni!) are filled with cremini and portobello mushrooms, garlic and two cheeses. I made a sexy sauce for them by sautéing shallots, shitake and baby bella mushrooms, then deglazing the pan with Marsala wine. The I added in a splash of heavy cream, a dollop of crème fraîche and some super thin slices of brie cheese to finish—which melted into the sauce. I garnished the plate with lemon thyme, and thyme and sage blossoms. It was divinely decadent!

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