A new week ahead, lets start it with something delicious. But, before we start cooking I’d like to take a moment to say a BIG Thank you to all who sent me such loving messages and warm hugs last week after the email reminder fiasco. I felt them all and I am blessed by your bloggy friendships. I am happy the new reminder system is now in place and will be available for your opt in ( for reminders only) on each Thursday hop. You can still sign up at last weeks hop if you would like a reminder from now on.
1 (16 oz.) Package frozen ravioli (your choice)
1/4 Cup butter
1 1/2 Cup mushrooms (Button or Portobello, sliced)
1 tsp Black pepper
1/4 tsp Garlic powder
1/4 Cup all-purpose flour (you may need more if you like it thicker)
4 Cups stock (chicken, beef or vegetable, your choice)
1/4 tsp Salt (optional)
1/2 tsp Dry rosemary
1/4 tsp Dry thyme
Parmesan cheese (grated) optional
Before you Start– Clean your mushrooms with a tea towel, or paper towel (do not use water) and prepare your favorite ravioli for cooking according to directions. Cook your ravioli while the mushroom sauce is in the final stage of cooking.
Lets Make It! Melt the butter in a saucepan over medium high heat, add the mushrooms, garlic powder and salt, reduce heat to low and simmer until liquid has almost evaporated ( about 15 minutes), stir often ( be careful not to burn it). Then add one cup of stock and stir well to combine. In a bowl add flour and about 3 tablespoons of broth, a little at a time whisking until creamy (add more broth if needed). Add to mushroom mixture, stir and let cook for about 5 minutes. Add about 1 cup of stock, stirring well until combined, add rosemary, thyme and black pepper then add in the remaining stock and mix thoroughly. Reduce the heat to medium-low, and simmer until it reaches your desired thickness ( 15-30minutes) stirring often. Pour over your cooked and drained ravioli.
Sprinkle with fresh Parmesan cheese if desired
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