Mushroom Ravioli Filling

September, 2019

1 cup dried wild mushrooms

3 tbsp extra-virgin olive oil

2 sliced portabella mushrooms, stems and gills removed

3 cups sliced crimini mushrooms

5 scallions, roughly chopped

2 tbsp chopped thyme

1 tsp salt

1/2 tsp freshly cracked pepper

1/2 cup port (for deglazing)

Rehydrate your dried mushrooms according to their package instructions, and reserve 1/4 cup of the mushroom liquid.

Heat the olive oil in a large pan over medium-high heat, then add the sliced portabella and crimini mushrooms. Add the scallions, thyme, salt, pepper and stir for 2 or 3 minutes. Add the rehydrated mushrooms and the reserved 1/ 4 cup mushroom liquid. Stir until the moisture is gone from the pan and the mushrooms begin to brown. Add the port, and stir again until the pan is dry. Remove the mushrooms to a bowl, and let them cool.

Roll your pasta dough into thin sheets, and stuff them with the mushroom filling.