A few weeks ago Marxfoods.com graciously sent me a variety pack of dried wild mushrooms. In return they asked me to come up with a recipe for using them. I have to admit that at first glance I was a bit intimidated by all of the various kinds of mushrooms. There were quite a few I had never even heard of and didn't really know anything about. I quickly got over this fear by trying each variety to get a feel for the uniqueness in both taste and texture.
The package included the following mushrooms:
Lobster One of the firmest mushrooms, they are sweet, delicate, and delicious.
Porcini Earthy and somewhat nutty flavor lends itself to countless dishes.
Chantrelle Often described as apricot-like, and they have an earthy flavor.
Black Trumpet Fagile and trumpet-shaped with a waxy grey surface. They are very rich and buttery.
Matsutake Smell of pine in the springtime and have a savory and pungent flavor.
Morel Belong to the same species as the truffle. They are incredibly flavorful and need little embellishment.
After testing each of the mushrooms I decided that together they would make a wonderful filling for ravioli. My initial idea was to pair them with some mascarpone cheese but instead I decided to go with the classic ricotta.
To the ricotta I added some fresh chopped parsley, ground nutmeg and grated Parmesan. In order to create a bit more substance I also incorporated some sautéed Italian sausage and some chopped fresh mushrooms. The ravioli were perfectly dressed in a classic butter sage sauce. The flavors combined extremely well making for a delicious pasta dish.
I admit I am still not a wild mushroom connoisseur but I have more confidence now incorporating dried mushrooms into various recipes. Thanks Marxfoods for giving me this opportunity. If you're looking for the perfect ravioli filling; I think this might just be it.