Best 3 Oyster Mushroom And Chard Ravioli Recipes

SAUTEED SWISS CHARD WITH MUSHROOMS AND ROASTED RED PEPPERS

Steps:

• Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.

OYSTER MUSHROOM AND CHARD RAVIOLI

Steps:

• Bring the stock and 1/2 cup water to a simmer in a small saucepan. Add the mushrooms. Let stand until soft, about 20 minutes. Remove the mushrooms with a slotted spoon, and transfer to a work surface; coarsely chop. Set aside. Pour the soaking liquid through a fine sieve into a medium bowl; discard the solids. Return the soaking liquid to the pan; set aside.
• Separate the leaves from the stems of the chard; reserve the stems. Coarsely chop the leaves. (You should have about 4 cups leaves.) Set aside. Cut the stems into 1/4-inch dice. Add the stems and thyme to the soaking liquid in the pan, and bring to a simmer. Remove from heat; let stand 10 minutes. Pour through a fine sieve into a medium bowl. Reserve 1/4 cup simmered chard stems for garnish; discard the remaining solids. Cover the broth, and set aside.
• Heat the oil in a large skillet over medium heat. Add the prosciutto; cook, stirring occasionally, until crisp, about 5 minutes. Transfer to a plate. Add the onion to the skillet; cook, stirring occasionally, until translucent, about 3 minutes. Stir in the mushrooms and chard leaves. Cook, stirring occasionally, until the chard is wilted, about 5 minutes. Transfer to a medium bowl; let cool completely. Coarsely chop the prosciutto; stir into the chard mixture. Add the Parmesan, and stir to combine.
• Working with a few wrappers at a time, put 1 heaping tablespoon mixture onto the center of each wrapper. Brush the edges with water. Top each filled wrapper with another wrapper. Press the edges and centers to seal. (Uncooked ravioli can be frozen in a single layer on a baking sheet and then stored in a resealable plastic bag up to 1 month.)
• Bring a large pot of water to a boil. Add salt. Add the ravioli in batches; cook until they rise to the top and are heated through, about 3 minutes. Carefully transfer 3 ravioli to each serving bowl; cover. Repeat with remaining ravioli.
• Bring the broth to a simmer. Spoon 1/4 cup broth into each bowl; garnish with reserved chard stems.
• Fit to eat recipe
• (Per serving)
• Calories: 194
• Fat: 4g
• Cholesterol: 10mg
• Carbohydrate: 32g
• Sodium: 666mg
• Protein: 8g
• Fiber: 2g

CYN'S WILD MUSHROOM RAVIOLI

Steps:

• THE FILLING.
• Melt butter in pan.
• Add olive oil to melted butter.
• Add mushrooms.
• Let mushrooms sweat until they release their juices.
• Add pepper, salt, and onion/garlic powder.
• Add 1/8 cup beef broth and let mixture reduce.
• Once reduced, remove from heat and let cool.
• Add cheeses to blender/food processor.
• Add cooled mushroom mixture to cheese.
• Blend together until smooth.
• Add more broth if mixture is too thick.
• Remove mixture to bowl stir in 1/2 cup of mixed mushrooms.
• Set aside.
• THE DOUGH: Sift flour and salt together.
• Place flour mixture on a board, making a well in the center of the flour.
• Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
• Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
• Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
• Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
• FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
• When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
• Using your fingers, gently press dough between each dab of filling to seal it.
• Cut ravioli into squares with a pastry cutter, or very sharp knife.
• DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
• COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
• Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
• Serve hot and enjoy with your favorite cream sauce.