Herbal Balsamic Butter with Mixed Mushrooms
12 oz package of Valicenti Truffled Wild Mushroom Ravioli
2 tbsp extra virgin olive oil
1 shallot, thinly sliced
1/2 lb mixed mushrooms, roughly sliced (we used oyster, shiitake, and portobello)
Salt and pepper to taste
4 tbsp butter
2 cloves garlic cloves, finely minced
3-4 sprigs of fresh thyme
1 tbsp fresh chopped sage
3 tbsp balsamic vinegar
Meanwhile, heat the olive oil in a large skillet over high heat. When the oil starts to ripple, add the shallots and cook until fragrant, about 2-3 minutes. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes.
Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water. Drain the ravioli.
Add the balsamic and a splash (about 1/4 cup) of the pasta cooking water. Cook for a 2 minutes, then remove sprigs. (Note, feel free to add more pasta water as needed to maintain the sauce’s consistency.)
Divide the ravioli among bowls and spoon the mushroom sauce over top. Garnish with fresh thyme. Enjoy!