Grilled Portobello Mushrooms With Mushroom Ravioli & Foie

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Servings: 4 Difficulty: Advanced
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Luxurious grilled portobellos and foie gras nestled in handmade ravioli with a sweet-tart strawberry balsamic glaze.
Grilled Portobello Mushrooms With Mushroom Ravioli & Foie recipe image
Grilled Portobello Mushrooms With Mushroom Ravioli & Foie recipe image
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Grilled Portobello Mushrooms With Mushroom Ravioli & Foie

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 250.5

Description

This sophisticated dish elevates humble mushrooms into a decadent centerpiece. Large portobello caps are grilled until tender and smoky, then paired with rich, seared foie gras. The filling is carefully encased in delicate fresh pasta sheets to create rustic ravioli. A vibrant sauce made from reduced balsamic vinegar, veal stock, and fresh strawberries adds a surprising sweet-and-sour counterpoint to the savory, earthy filling. Perfect for a romantic dinner or a special weekend feast, this recipe balances deep umami flavors with bright acidity. It showcases the elegance of Italian technique with a modern, gourmet twist that will impress any guest.

Ingredients

Directions

  1. Preheat grill to medium-high heat.
  2. In a small bowl, whisk together olive oil, chopped rosemary, and chopped thyme.
  3. Brush the portobello mushroom caps generously with the herb oil mixture and season with salt and pepper.
  4. Grill the mushrooms for 4-5 minutes per side until tender and slightly charred; let cool and slice.
  5. In a hot skillet, briefly sear the foie gras slices on both sides until golden brown; let cool and chop roughly.
  6. Lay out fresh ravioli pasta sheets. Place a spoonful of the sliced grilled mushroom and chopped foie gras in the center of each sheet.
  7. Top with another pasta sheet, pressing out air bubbles. Seal edges with egg wash and cut into individual ravioli shapes.
  8. Bring a large pot of salted water to a rolling boil.
  9. Meanwhile, in a saucepan, combine 1/2 cup balsamic vinegar, 1/4 cup red wine, and 1/4 cup sugar.
  10. Simmer the saucepan mixture over medium heat until reduced by 75 percent.
  11. Add 2 cups of veal stock to the reduction and simmer until reduced by half.
  12. Stir in fresh strawberries and season the sauce with salt and pepper to taste.
  13. Gently drop the ravioli into the boiling water and cook for 3-4 minutes until they float to the surface.
  14. Remove ravioli with a slotted spoon and serve immediately topped with the warm strawberry balsamic veal sauce.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 250.5kcal
% Daily Value *
Total Fat 15.3g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 10784.6mg450%
Total Carbohydrate 16.4g6%
Dietary Fiber 1.4g6%
Sugars 6.5g
Protein 5.5g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: grilled portobello, foie gras ravioli, mushroom ravioli, strawberry balsamic, veal stock reduction, italian pasta, gourmet dinner, fresh pasta, herb oil, rosemary thyme, seared liver, date night meal, umami flavors, spring recipe, luxurious vegetarian
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