Ravioli and Sautéed Black Oyster Mushrooms in Sage Brown Butter Sauce

This herby, creamy, pasta-y goodness is the perfect pairing for hearty sautéed black oyster mushrooms. Serve this rich entree with a big green salad to make a dreamy dinner!
Servings: 4
  • 8 oz black oyster mushrooms 
  • 2 tablespoons olive oil
  • 4 springs of fresh thyme, leaves removed from stems
  • 1 tablespoon minced garlic
  • 10 tablespoons butter, divided
  • salt and pepper 
  • 8-10 ounces ravioli
  • 2 tablespoons fresh sage, coarsely chopped
  • Parmesan cheese (optional)


  • Slice mushrooms into bite size pieces
  • Heat a large sauté pan over medium-high heat and add olive oil. Add mushrooms and sauté until golden
  • Add minced garlic and thyme and continue to sauté for 2 minutes
  • Season with s&p and add 2 tablespoons of the butter
  • Sauté several more minutes until mushrooms are very golden and butter is absorbed
  • Set mushrooms aside
  • Cook desired ravioli per directions on package, and drain (we recommend the butternut squash ravioli found in the cold section at Trader Joe's) 
  • To start the sauce, add the remaining 8 tablespoons of butter to the pan to melt
  • Add chopped sage to melted butter
  • Continue on heat until butter starts to brown and get a nice nutty aroma
  • Season with salt and pepper to taste, remove from heat once butter is browned but not burnt
  • Add cooked/drained ravioli to the pan with and gently toss to coat in the sauce
  • Gently fold in sautéed mushrooms
  • Top with parmesan cheese and fresh ground pepper if you like. Enjoy!
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