Crab Passion Recipe
Porcini, portabella, shiitake, and button mushrooms tossed in a balsamic cream sauce, served over jumbo-filled rock crab ravioli
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Ingredients
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Mushrooms
Balsamic Cream Sauce
Crab Ravioli
Method
Mushrooms Preparation
- 1
Sauté the Mushrooms
In a large skillet, heat olive oil over medium heat. Add the porcini, portabella, shiitake, and button mushrooms. Sauté for about 5-7 minutes until they are tender and golden brown. Stir occasionally to ensure even cooking.
Balsamic Cream Sauce Preparation
- 2
Make the Balsamic Cream Sauce
In the same skillet with the sautéed mushrooms, reduce the heat to low. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant. Pour in the heavy cream and balsamic vinegar, and stir to combine. Add salt and black pepper. Let the sauce simmer for about 5 minutes, stirring occasionally until it thickens slightly. Stir in the grated Parmesan cheese until melted.
Cooking the Ravioli
- 3
Cook the Ravioli
In a large pot of salted boiling water, add the jumbo rock crab ravioli. Cook according to package instructions, usually about 4-6 minutes, until they float to the surface and are cooked through. Gently remove them with a slotted spoon and set aside.
Assembly
- 4
Serve the Dish
On a large serving plate, place the cooked crab ravioli. Spoon the balsamic cream sauce with mushrooms over the ravioli, ensuring even coverage. Optionally, garnish with extra Parmesan cheese and fresh herbs like parsley. Serve immediately.
