Open Ravioli of Mushrooms

with Asparagus and a Truffle Sauce

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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