Chicken and Portabella Ravioli with Madeira Cream Sauce, Fresh Tomatoes and Prosciutto
Portabella mushrooms scientifically known as agaricus bisporus are actually the same species as common white mushrooms or brown cremini mushrooms. Depending on their maturity the size and color of the fungi changes lending different properties to all 3 verities that are technically the same mushroom by species.
Ingredients
- 20 ravioli
- 12 oz prosciutto (sliced)
- 1 ea fresh roma tomatoes (peeled, seeded and diced)
- 2 portabella mushrooms, sliced
- 4 Tbsp butter
- 2 garlic cloves (whole)
- ½ cup madeira
- 1 ea shallot (diced)
- 2 cups chicken stock
- TT roux
- 1/4 cup heavy cream
- TT salt and pepper
- TT fresh parsley
Directions
Sweat shallots and garlic in butter, add portabella and sear. Deglaze with Madeira and reduce slightly. Add chicken stock and simmer for 10-15 minutes then thicken slightly with roux and finish with heavy cream. Remove garlic cloves and reserve. Crisp some of the prosciutto in a deep fryer then arrange the rest as a rose shape. Plate components with hot ravioli and garnish with fresh diced tomatoes and parsley.
