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
INGREDIENTS
- 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)
DIRECTIONS
- 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!