MUSHROOM RAVIOLI WITH GORGONZOLA CREAM SAUCE
Recipe by: Chef Monica Schatz, Cafe Tu Tu Tango, Coconut Grove, Florida
Pennsylvania Fresh Mushrooms Recipe Book, Phillips Mushroom Farms, Kennett Square, Pennsylvania

FOR THE GORGONZOLA CREAM SAUCE:
1/2 ounce Spanish onion, chopped
2 ounces white wine
8 ounces heavy (whipping) cream
3 ounces gorgonzola cheese
1 teaspoon salt
1 teaspoon pepper
FOR THE MUSHROOM RAVIOLI:
1 cup fresh white button mushrooms, finely chopped
3 ounces oyster mushrooms, finely chopped
3 ounces shiitake mushrooms, finely chopped
1 tablespoon shallots, finely chopped
1/2 ounce olive oil
1/2 ounce lemon juice
1/2 ounce Parmesan cheese
1 teaspoon fresh thyme, chopped
1 teaspoon parsley, plus to garnish
1 teaspoon salt
1 teaspoon pepper
16 wonton skins
FOR SERVING:
2 ounces portabella mushrooms, grilled and julienned
chopped fresh parsley

TO MAKE THE GORGONZOLA CREAM SAUCE:
Reduce onion and wine, cooking until onion softens. Add heavy cream; bring to a boil. Whip in cheese. Remove from heat when cheese is completely blended. Strain through a cheesecloth; season with salt and pepper.

TO PREPARE DUXELLES:
Heat mushrooms and shallots in olive oil in a saute pan. Add lemon juice. Continue to cook on low heat until liquid evaporates. Remove from stove; let mixture cool. Add cheese, thyme, parsley, salt and pepper.

TO MAKE THE RAVIOLI:
Lay wonton skins on flat surface. Brush with egg wash. Place 1/2 ounce mushroom duxelle in center of each skin; fold over dough to make triangle, pinching the edges with a fork to seal.

Blanch the ravioli in boiling water for 2 minutes; remove. Place in saute pan with gorgonzola sauce* and heat until sauce is hot.

TO SERVE:
Place ravioli on a plate, top with Gorgonzola Cream Sauce. Garnish with portabella mushrooms and chopped parsley.