One Local Summer #8 – Portabello Mushroom Ravioli With Lemon Thyme Cream Sauce
A recent trip to the farmer’s market resulted in a large bag of baby portabello mushrooms following me home, so for this week’s OLS meal the kids and I decided it would be fun to go ahead with last week’s plan of making pasta.
A quick internet search turned up this recipe for Wild Mushroom Ravioli, which sounded so delicious that we knew we had to try it.
This meal ended up being a real family affair. My daughter was eager to help me pick the required herbs from the garden, and she even learned how to mince them properly using the chef’s knife (my little gourmet in training!). My son was fascinated with the pasta machine, so he was a big help rolling out the pasta dough. We’d had friends over until 6:00 that night, so we didn’t get started until almost, 7:00 and it was nearly 9:00 by the time we ate, but we were having so much fun cooking together that nobody seemed to care. Unfortunately that meant that the sun had already gone down so the light was bad for this photograph, but let me assure you that they tasted incredible despite their pallid appearance. The sauce was mildly sweet due to the onions and a splash of wine, which complemented the meaty mushroom filling nicely. Everything in the dish was local except for the brandy and the lemon juice – although I’ve got a lemon that’s almost ready, so it won’t be long before that’s local too!