A recipe from the Sneaky Kitchen
1 pkg. frozen ravioli with Portobello mushroom stuffing
8 oz fresh Portobello mushrooms, sliced
3 Tbsp. extra virgin olive oil
1 Tbsp. finely chopped elephant garlic
2 Tbsp finely chopped fresh parsley
1 Tbsp. freshly squeezed lemon juice
2 Tbsp. very dry white wine
salt & freshly ground pepper
Put a pot of water on to boil for the ravioli. It
will only take 5 min. or less to cook. In a lg. sauté pan, cook garlic
in olive oil over med. heat until soft but not brown. Add mushrooms & stir-fry until they give up their liquid -- not until they become dry again. Add
parsley, lemon juice, wine & salt & freshly ground pepper to taste.
Drain ravioli & toss with the mushroom sauce over low
heat for about 2 minutes.