by Chef Jack
A rich and creamy porcini mushroom sauce combined with the HMR® Cheese & Basil Ravioli entree. This Chef Jack creation is sure to be a crowd favorite!
Ingredients
1 cup boiling water
½ cup dried porcini mushrooms
Non-stick olive oil spray
1 large red onion, peeled and sliced
3 large garlic cloves, peeled and sliced
¾ lb. sliced fresh fresh shitake, portabella or crimini mushrooms
3 tablespoons balsamic vinegar
2 cups chicken or vegetable broth
½ teaspoon fresh minced thyme
¼ teaspoon sea salt
¼ teaspoon fresh black pepper
2 teaspoons cornstarch dissolved 2 tablespoons water
2 tablespoons non-fat sour cream (optional)
4 or 5 HMR Cheese & Basil Ravioli entrees
¼ cup fresh basil chiffonade for garnish
Instructions
- Combine 1 cup boiling water and dried porcini mushrooms in a bowl, cover and let stand for 15 to 20 minutes or until mushrooms are tender. Rinse thoroughly under cool water, drain and chop mushrooms.
- Heat a large non-stick sauté pan over medium-high heat, spray with Pam and add red onion, garlic, chopped porcini and sliced fresh mushrooms. Cover and sauté or sweat for about 10 minutes or until onions are translucent. Use broth to keep moist and facilitate cooking. Reduce heat to medium uncover and add remaining broth, thyme salt and pepper. Cook 6 to 10 more minutes.
- Add cornstarch mixture, bring to a low boil to allow sauce to thicken, reduce heat and keep warm.
- Meanwhile, open HMR Cheese and Basil Ravioli entrees and separate ravioli from tomato sauce. Add tomato sauce to porcini and stir to incorporate. Add non-fat sour cream to make a rosy sauce.
- To serve, heat ravioli in porcini sauce, place in serving bowls and spoon generous amounts sauce over ravioli, then garnish with fresh basil chiffonade.
Nutrition Information
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# of Cups: 10.5
Calories per Cup: 95
Vegetable Servings: 3.75
Fruit Servings: 0
Healthy Solutions® diet recipe? Yes
Vegetarian? Yes
Prep Time: 45 minutes
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Source: Chef Jack
Tags: Chef Jack, HMR Entree, main dish
