Thursday, September 13, 2007

mushroom mixes are helpful


When I first saw this recipe in VT, it popped out at me. And then the magazine got stuck in the part of my bed between my mattress and the frame. But once I remembered it (Saturday), I flipped to it and ran out and bought the ingredients (along with those for S'more Sandwiches). But something happened and it didn't get made until Monday.


I'd already read through the recipe and figured it would take me about an hour. But I'd missed a somewhat time consuming line. Transfer to bowl, and cool 20 minutes. Whatever. I just let it cool enough so that I could handle it (okay, so I put it in the freezer while I prepped the pea puree, but it isn't like that did anything but warm the freezer up).


Mushroom Ravioli with Green Pea Puree
from Vegetarian Times September 2007
serves 4


For Mushroom Ravioli:
2 Tablespoons olive oil
1/2 cup chopped onion (1/2 small onion)
2 cloves garlic, minced
1/2 teaspoon chopped fresh thyme
8 ounces assorted mushrooms, chopped (3 cups)
2 teaspoons balsamic vinegar
24 wonton wrappers

For Puree:
2 cups frozen peas, thawed
3/4 cup vegetable broth
2 Tbs. grated Parmesan, plus more for garnish

To make the ravioli:
Heat the oil in large skillet over medium-high heat. Add onion, and cook for 5 to 7 minutes or until translucent and starting to brown. Stir in garlic and thyme, and cook 1 minute more, until fragrant. Add mushrooms and increase heat to high. Saute mushrooms 7 minutes more, or until all liquid has evaporated. Transfer to bowl and cool 20 minutes. Or not.*

Place 1 wonton wrapper on work surface. Fill a small bowl with water. Wet finger and brush edges with water. Spoon 1 teaspoon mushroom mixture in center of wrapper and fold into triangle, pressing edges to seal. Repeat with remaining wrappers and mushroom mixture. To freeze, freeze in individual layers. Once frozen transfer to a freezer bag or container.**

For pea puree and serving:
Blend peas, broth, and cheese in blender until smooth. Transfer to saucepan and warm over medium heat. Season with salt and pepper and set aside.

Bring a large pot of salted water to a boil over high heat. Add ravioli and cook 2 minutes or until cooked through. Drain.
Spoon pea puree onto plates and top with ravioli. Sprinkle with Parmesan, if desired.

*This would be a good time to make the pea puree. Unless you are freezing them for later, in which case, well, make the pea puree later. It really only takes 5 minutes of paying attention, and 5 minutes of ignoring.

** My wonton wrappers were not squares and that was annoying me when it came time to fold them over. So I cut a stack of them so they were more squares. It made the folding easier. I also used around 30 wonton wrappers, but a package has around 48, so it shouldn't be a problem.