Spring is in the air... Mushroom Season begins!

 

The Piedmont region is a very mountainous region in Italy where hunting and fishing are commonplace. Mushrooms can be gathered in the Spring as well as Fall.There are a plethora of mushrooms to pick from and now is the time for Morels.

Tonight, I am serving stuffed mushrooms with mushroom filled ravioli. This recipe is truly delicious way to enjoy mushrooms. Now, if you can't find or pick morels, then whatever you can find/buy including the large 'palm size' Bavarian mushroom that can be bought at most local grocery, will be just as delicious.

For stuffing, I like to use a mixture of ground beef and seasoned ground pork, in fact a mild breakfast sausage will work. Wash your mushrooms and remove the stem. Press into the dark side or gill side of the mushroom a small patty shaped amount of ground meat depending on the size of your mushrooms. Prepare your skillet with olive oil and fresh dried herbs. 

Once the oil is hot, lay in your 'stuffed' mushrooms patty side down.  Let them sizzle for 5-6 min. on a high heat, then reduce heat to med and cover. After 5 min, flip them over gently and add 3/4 cup of heavy cream. Cover again and simmer for 8 min on low heat.  In the meantime, prepare water to boil the ravioli. Once it rolls, add a pinch of salt and the ravioli.

Set the table and get ready to serve. Ladle the ravioli onto a low lipped serving plate, spoon the stuffed mushrooms onto the plate 'here and there' and pour out the sauce. Garnish with fresh green parsley.

~ Tutti a Tavola!