Wild mushroom ravioli in porcini broth from Bon Appétit Magazine, November 2006 (page 133) by Anna Pump

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kateiscoooking on August 04, 2022

    I used this recipe as a springboard... Had broth from rehydrating shitakes. Sauteed onion and mushrooms then deglazed with white wine. Added a couple of sprigs of thyme, dry sherry and the mushroom broth. Then, prior to serving chopped up two leftover cooked lasagna noodles and a couple of slices of leftover beef brisket from a bbq meal. My hubby would've liked cream added but I loved it just the way it was.

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