Author Notes
My husband and I ate at Volt restaurant in Frederick, MD in February and we had this amazing Goat Cheese stuffed Ravioli with a Mushroom sauce. I searched all over the internet to find a recipe with no luck, so I decided to try to recreate on my own. It doesn't taste exactly the same, but I think it almost tastes better. This sauce can be paired with almost anything. I have tried it with spinach ravioli, steak and chicken, with each time just as delicious as the last. —Jodi K
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Ingredients
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9 ounces
Maitake Mushrooms
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1/2 cup
Sweet onion, minced
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1 tablespoon
Garlic, minced
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4 tablespoons
Butter, unsalted
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1/3 cup
Sherry
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7 ounces
Heavy Cream
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2 tablespoons
Sage, Fresh
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1/4 teaspoon
salt
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1/4 teaspoon
black pepper
Directions
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Slice mushrooms and chop sage
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Heat a large saute pan on medium and add butter
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When butter is melted, add mushrooms and onion
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When mushrooms are brown and soft, add garlic and cook 1-2 minutes
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Add Sherry and allow to reduce by half
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Add cream and sage. Allow to reduce by 1/3.
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Add salt and pepper.
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Serve with pasta, beef or chicken
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