| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Starter, Here’s one , Earlier2 |
4 |
servings |
INGREDIENTS
| 50 |
g |
Button or Field Mushrooms |
| 10 |
g |
Shituke Mushrooms |
| 2 |
|
Sprigs Tarragon |
| 2 |
|
Sprigs Thyme |
| 1 |
sm |
Onion |
| 20 |
g |
Butter; (more if needed) |
| 290 |
ml |
Whipping Cream |
| 1/2 |
|
Breast of Chicken Pureed |
| 1 |
|
Sheet Pasta; (buy fresh pasta |
|
|
; sheets from Deli) |
|
|
Salt and Pepper |
| 3 |
|
Roma Tomatoes Diced |
INSTRUCTIONS
1. Wash and finely dice the mushrooms. Chop the onions and herbs.
2. Melt the butter in a frying pan and cook the onion until soft. Add the
mushrooms and herbs, season to taste.
3. When the mushrooms are cooked, stir in the cream and place on a tray to
cool.
4. When the mushrooms are cool. Squeeze out all the excess juice into a
saucepan and season with salt and pepper and add chopped tomatoes.
5. When the mushrooms are cold mix through the pureed chicken then form and
shape the Raviolis.
6. Place in the fridge for a few minutes.
7. Cook in simmering boiling salted water for 4 minutes.
Converted by MC_Buster.
NOTES : Chef:Aaron Patterson
Converted by MM_Buster v2.0l.
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