CHANTERELLE AND PORCINI MUSHROOM FILLING & Apple Chutney & Sage Brown Butter Cream (with Raviolo)


First course on menu Bob’s doing in Germany Nov 4, 2010.


  • (Filling for 12 raviolo-6 portions)

  • 2 tablespoons grape seed oil1 cup chanterelle mushrooms, picked, diced
  • ½ cup porcini mushrooms, diced
  • 1 tablespoon dry sherry
  • 2 TBS shallots, finely minced
  • 1 clove garlic, minced
  • 1 tablespoon salted butter
  • 1 tablespoon each chive and Italian parsley, minced
  • As needed sea salt and ground coriander
  • ½ cup reduced cream

    Method: Heat oil to almost smoking in large sauté pan; sear mushrooms; add sherry and reduce by half;  add shallots and garlic; cook until translucent; add butter and herbs, cooking to combine; season with sea salt and coriander; finish with reduced dream to emulsify; remove to food processor and pulse to  desired consistency.  Chill before using as filling for raviolo. At service cook in salted boiling water (for Vegetarian) or in chicken stock diluted with a little water.


1 cup sugar
½ cup cider vinegar
1 cup freshly squeezed orange juice
1 orange, zested
1 orange, peeled, seeded, chopped
1 lime, peeled, seeded, diced
½ each, medium red onion, minced
4 each dried dates, chopped
2 tablespoons candied ginger
3 clove garlic, minced
¼ teaspoon red pepper flakes
1 teaspoon ground ginger
3 cups graven stein apples, peeled, diced
Combine sugar, vinegar and juice; simmer 5 minutes; add zest, orange, lime, onion, date, candied ginger, garlic and pepper flakes; simmer for 30 minutes; add ground ginger and apples; simmer for an additional 15 minutes; cool for service.


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