Mushroom Ravioli, Chicken Porcini Sauce Emulsion – Bruno Albouze – THE REAL DEAL. A delicious ravioli appetizer stuffed with a duxelles mixed with shallot ruby port reduction and served with a chicken porcini sauce emulsion!. To get the full recipe go to www.brunoskitchen.net
Bruno Albouze – Executive Producer of THE REAL DEAL Cooking Channel on Youtube: A generous approach of making things simple, sometimes more complex but always delicious. «The impact goes beyond my expectations; I think people seek out real food and techniques from real pros now. Millions of viewers are enjoying it – What’s fantastic about cooking and baking is that there is not limit!»
KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO:
DALSTRONG Chef's Knife / Shogun Series VG10 / 9.5'' https://goo.gl/yUjnPj
Pastry bowls http://goo.gl/pTTBc7
John Boos cutting board http://goo.gl/Kw9Zfc
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Baking sheet http://goo.gl/SwkLrE
Mushroom Ravioli, Chicken Mushroom Sauce Emulsion Recipe
Makes ≈ 24 Ravioli / Serves 8.
Wonton wrappers square or pasta dough ravioli squares.
1 ounce (30g) dry porcini mushroom
1.4lb (650g) button mushrooms
1 Tbsp (15g) butter
1 Tbspc(15ml) olive oil
1 Tbsp (10g) flour (optional)
A pinch of salt.
A day ahead, soak dry porcini mushroom in cold water to cover and refrigerate overnight (it can be made a few days in advance). Drain porcini, squeeze and chop. Save porcini broth for the sauce.
Give button mushrooms a quick wash, drain and pat dry. Trim off bottoms and cut in four. In a food processor, give a few pulses until finely chopped but not pureed (process mushrooms in 3 batches). In a large hot oven proof skillet or rondo, add fat and saute duxelles and chopped porcini for 10 minutes on high heat. Add a pinch of salt and sift flour over (it helps mixture to come together; optional though); stir well. Meanwhile, preheat oven to 350ºF (180ºC). Finish cooking in the oven for 25 minutes. Remove from oven and set aside. To see more go to www.brunoskitchen.net
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