Creamy Fungi Sauce with Beef and Sfoglia Ravioli

Cook Time 20 minutes

Servings 4

Ingredients

1pkt San Remo Beef Sfoglia Ravioli 350g
350g field mushrooms, sliced
1pkt enoki mushrooms, separated
3 shallots, finely diced
3 tbsp butter
2 cups cream
¼ cup brandy
1 tspn lemon zest
1 tspn thyme, chopped
100g shaved reggiano parmesan
50ml rice bran oil
Salt & Pepper

Method

Firstly heat rice bran oil in a pan, once hot add enoki mushrooms and fry until crisp and golden. Place on absorbent towel and season.

In a large frying pan heat butter on a medium heat.

Add onion, mushrooms and cook until mushrooms are soft. Add thyme and deglaze pan with brandy. Reduce brandy by halve.

Place cream and lemon zest to pan. Cook for 5 to 6 mins or until sauce is reduced by halve. Check seasoning and if needed add salt & pepper.

Heat vegetable oil in a pan until hot, add enoki mushrooms and fry until crisp and golden. Place on absorbent towel and season.

Cook pasta in boiling, salted water until pasta is al dente’. Drain and add to pan. Toss pasta through the sauce and serve with shavings of parmesan.