So, after doing a bit of research, I came up with two different recipes. One is vegetarian and one is completely carnivorous...to the extreme. I couldn't decide which I liked better, so I am posting them both.
The first is a homemade ravioli with butternut squash in the pasta dough, filled with lobster mushrooms, ricotta, asiago, and marscapone. They are covered in a butter/truffle oil sauce with garlic, more lobster mushrooms and summer savory.
Three Cheese Butternut Ravioli with Lobster Mushrooms:
For the ravioli:
3 cups AP flour
1/2 cup cooked, pureed butternut squash
1/2 tsp Italian seasoning
Pour the flour in a large mixing bowl. Make a well in the center and add the eggs, squash and herbs. Mix with a fork, until a ball forms. Knead on a floured surface for 5 minutes or until the dough becomes elastic and smooth. Cover and let rest while you make the filling.
For the filling:
1/2 ounce dried lobster mushrooms, reconstituted with hot water, chopped fine
1 16 ounce container ricotta cheese
1/4 cup shredded asiago cheese
1/4 cup marscapone cheese
1/2 tsp freshly grated nutmeg
1/2 tsp salt
Mix all ingredients together in a small bowl.
Roll out the dough and form ravioli using this method. Boil five at a time in gently boiling water. Drain and serve with butter sauce. Sprinkle with Parmesan or Romano cheese if desired.
For the Lobster Mushroom Butter Sauce:
5 Tbsp butter
2 Tbsp truffle oil
1/3 cup white wine
1 Tbsp minced garlic
1 tsp dried summer savory
1/2 ounce dried lobster mushrooms, reconstituted in hot water, chopped in small pieces
1/2 tsp white pepper
Heat butter and oil over medium heat and saute the garlic and lobster mushrooms for five minutes. Add the wine and seasonings. Let it simmer gently for a few minutes and serve.
For the second dish using these wonderful dried mushrooms, I brined a pork loin, then wrapped it in bacon to roast and then served each slice with a Chanterelle cream sauce. By grinding the dried mushrooms, I was able to slip these babies right by the mushroom haters in my family (hehehe). Obviously, it is the texture and not the taste that they don't like.
Bacon Wrapped Agave Pork Loin with Chanterelle Cream:
2-3 pound boneless pork loin roast
1/3 cup salt
1/3 cup agave nectar
8 whole juniper berries
6 whole cloves
1 tsp dried rosemary
water (for brine)
6-8 ounce package bacon
Place the pork roast in a sealable plastic bag along with the salt, agave, juniper, cloves, rosemary and enough water to cover the roast (about 2 cups). Seal the bag and place it in a bowl (just in case it leaks) and refrigerate for 4 hours. After brining, remove the meat from the bag. Overlap the bacon strips in the baking dish you are going to roast the meat in. Place the roast on top and bring the bacon up over the top of the meat. Carefully, flip the roast over so the ends of the bacon are under the meat and the top has a pretty overlapping pattern of bacon on top. Roast in a 325 degree oven until the internal temperature of the meat reaches 173 degrees. Bring it out of the oven, tent it with foil and let it rest 10 minutes before slicing. Slice and serve with Chanterelle cream sauce.
For the Chanterelle Cream Sauce:
1 ounce dried chanterelle mushrooms
3 Tbsp butter
1/4 cup flour
1/4 tsp garlic powder
2 cups heavy cream
3 Tbsp fresh chives, chopped
1/3 cup white wine
1/8 tsp freshly grated nutmeg
1/2 tsp freshly ground black pepper
salt to taste
In a saute pan, melt the butter. Add the flour, stirring to form a roux, browning the flour slightly. Slowly add the wine, stirring until thickened to prevent lumps. Add the remaining ingredients and heat through.