Name: Open Ravioli of Mushrooms
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 20 asparagus tips; 300 ml/½ pint white wine; 25 g/1 oz butter; 3 shallots, finely chopped; salt and freshly ground black pepper; ½ garlic clove, finely chopped; 300 ml/½ pint chicken stock; 500 g/1 lb button mushrooms, thinly sliced; ¼ teaspoon grated nutmeg; 300 ml/½ pint cream; 20 morels, fresh or dried and reconstituted in warm water for 30 minutes; 6 fresh tarragon leaves, chopped; 75 g/3 oz jar of truffle paste; 8 discs of fresh pasta, about 10 cm/4 inches in diameter; 2 shallots, finely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

25 g/1 oz butter
3 shallots, finely chopped
½

Method

Heat the butter in a pan and sauté the shallots and garlic until softened but not coloured. Stir in the mushrooms, cover and simmer slowly for 30 minutes. Remove the lid and continue cooking until most of the liquid has evaporated.

To make the truffle sauce, pour the cream into a heavy-based pan, bring to the boil and reduce until thickened to a coating consistency. Pour the stock and w