Prep: 10 mins
Cook: 20 mins
Ingredients
- 400g mixed mushrooms — chestnut, oyster, shiitake & wild mushrooms if you can
- 30g butter
- 1 tbsp olive oil
- 2 shallots, finely diced
- 2 garlic cloves, finely sliced
- 100ml dry white wine
- 150ml double cream
- 100ml good-quality chicken or vegetable stock
- 40g Parmesan, finely grated
- 1 tsp Dijon mustard
- 1 tsp fresh thyme leaves
- ½ tsp truffle oil — optional, but excellent
- 1 tsp lemon juice
- Salt & freshly cracked black pepper
- 350g of RaviOllie ravioli
- Small handful fresh parsley, chopped
- Extra Parmesan to finish
Method
1. Get some serious colour on the mushrooms.
Slice the mushrooms fairly chunky. Heat a large frying pan until very hot, add the olive oil & fry the mushrooms in batches. Don't overcrowd the pan — you want them to caramelise rather than stew.
Season with salt once they're nicely browned. Add half the butter & cook for another minute. Remove roughly a third of the mushrooms & keep them aside for finishing.
2. Build the base.
Turn the heat down to medium. Add the remaining butter, followed by the shallots. Cook for 3–4 minutes until soft & translucent.
Add the garlic & thyme and cook for another 30 seconds.
3. Deglaze.
Pour in the white wine & scrape all those lovely caramelised mushroom bits from the bottom of the pan. Reduce by about two-thirds.
4. Make it saucy.
Add the stock, cream & Dijon mustard. Bring to a gentle simmer and reduce for 5–7 minutes until the sauce has thickened enough to coat the back of a spoon.
Return most of the mushrooms to the pan.
5. The cheffy bit.
Cook your ravioli for a minute less than it says on the bag, reserving a mug of pasta water.
Add the ravioli directly into the sauce with a splash of pasta water. Toss vigorously over a medium heat for 1 minutes. The starch from the pasta should emulsify with the cream & butter, giving you a glossy sauce that clings to every rav.
Take off the heat & stir through the parmesan.
Finish with the lemon juice, black pepper & just a few drops of truffle oil if using.
Chef's tip: The secret is not adding loads of cream. Get the mushrooms properly caramelised, reduce the wine & stock, then use pasta water + Parmesan to create the glossy emulsion. That's what takes it from creamy mushroom pasta to restaurant-level creamy mushroom pasta.