Ingredients:

  • 8 oz cremini mushrooms, sliced 1/4 inch thick
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 1 large shallot, finely minced
  • 3 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1 cup heavy cream
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tsp fresh thyme leaves
  • 1 tbsp fresh parsley, chopped
  • 1/2 lemon, juiced
  • 1 lb fresh mushroom ravioli

Instructions:

  1. Place a large skillet over medium-high heat with olive oil. Once shimmering, add the sliced mushrooms in a single layer. Sear without stirring for 4 minutes to achieve the Maillard reaction and deep browning.
  2. Add the unsalted butter to the pan along with the minced shallots and garlic. Sauté for 1 minute until the shallots are translucent and the aromatics are fragrant.
  3. Deglaze the pan with the dry white wine, scraping the bottom with a wooden spoon to release the flavorful browned bits (fond). Let the wine reduce by half.
  4. Lower the heat to medium and stir in the heavy cream. Simmer for 3 minutes until the sauce begins to thicken slightly and coat the back of a spoon.
  5. Whisk in the grated parmesan cheese until melted and smooth. Season with sea salt, black pepper, and fresh thyme.
  6. Add the lemon juice and fresh parsley. Toss the sauce with cooked mushroom ravioli and serve immediately.