Mushroom Cream Sauce (served over store bought mushroom ravioli)
Transform your store-bought ravioli into a restaurant quality meal with this quick and easy mushroom cream sauce. I use either Rana Mushroom or Trader Joe’s Porcini Mushroom Truffle raviolis. These are so delicious, you’ll want to make them weekly.
Servings: 4
Ingredients
- 1 package of delicious mushroom ravioli cheese will do in a pinch
- 2 tbsp extra virgin olive oil
- 1 medium onion sliced
- 4 or more garlic cloves, sliced
- 1 8 oz box of sliced mushrooms mini Portobellos are my favorite
- ½ tsp garlic powder
- salt and freshly ground pepper to taste
- ⅓ cup light cream
Instructions
- Bring a pot of salted water to boil and cook ravioli according to package directions. Meanwhile, in a large skillet, warm oil over medium heat. Sauté the onion until translucent (about five minutes). Add the rest of the ingredients except the cream and sauté until mushrooms start to brown (about 5 minutes). Lower the heat, cover and cook until mushrooms are tender (about 5 minutes). Uncover and add the cream. Taste and adjust seasoning. Gently add the cooked ravioli and delicately toss them until well coated. Enjoy! Buen provecho!
Notes
For best results, buy a high-quality mushroom (or cheese) ravioli. My favorite brands are Rana or Trader Joe’s.
This sauce could also be served over a Portobello mushroom cap or steak.