This month’s #FoodieExtravaganza theme is mushrooms. TheFoodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share with you. Thanks to Wendy of A Day in the Life on the Farm for hosting this month.
Honestly, I wasn’t sure I was going to participate in today’s event as I’m not a mushroom lover. I didn’t rule it out completely though because my husband and son quite enjoy them.
A couple of weekends ago I had quite a lot on my schedule in preparation for a game night I was hosting (making fresh lemonade, baking this cake, and mixing roasted almonds) so my husband took our son out of the house and went to a grocery store that specializes in fresh, mostly organic foods. They came home with all sorts of great produce, including mushrooms.
I guess it was just meant to be that I participate in today’s Foodie Extravaganza!
I decided to also utilize another fresh produce grab, Brussels sprouts, in a creamy pasta dish that even this mushroom hater could enjoy. At the request of my husband I added Italian sausage to the dish, too. It was this ingredient addition that meant I couldn’t pick around the mushrooms and I ate most of them without worry. So, if you’ve got some picky family members who dislike mushrooms, you can easily hide them in this hearty entree! I’d consider it a success – all three of us enjoyed this for dinner and lunch the next day.
Ravioli with Mushrooms and Brussels Sprouts
- 18 oz cheese ravioli
- 2 tbsp olive oil, divided use
- 2 links Italian sausage, casings removed
- 1 tbsp butter
- 2 C chopped mushrooms (I used baby bellas)
- 2 C sliced Brussels sprouts
- 2 tsp minced garlic
- 1 tbsp fresh rosemary, chopped
- 1/4 C chicken stock
- 1 1/2 C milk, at room temperature (I used whole)
- 1 1/2 tbsp flour
- 3/4 – 1 C shredded Parmesan, to taste
- Bring a large pot of salted water to a boil. Cook ravioli according to package directions. Strain, reserving some of the cooking liquid.
- In a Dutch oven, or other large pot, heat 1 tbsp olive oil over medium-high heat. Cook the sausage, breaking it up. When fully cooked remove with a slotted spoon and set aside.
- Add remaining tbsp olive oil and the butter to the pot. Saute mushrooms, Brussels sprouts, and rosemary until tender, about 8 minutes. Season with S+P. Add the garlic and cook another 60 seconds, until fragrant. Deglaze the pot with the chicken stock and cook until the liquid has evaporated.
- In a measuring cup whisk together the milk and flour. Slowly add the milk to the pot, stirring to prevent lumps. Bring to a gentle boil and melt in the cheese. Season with addition S+P if needed. Add in the cooked ravioli and sausage. If the sauce is too thick, add some of the reserved pasta water.
Be sure to check out the rest of these mushroom recipes:
Cheesy Mushroom Chicken by Fearlessly Creative Mammas
Chicken and Mushroom Stuffed Crepes by Cooking with Carlee
Crusted Seafood Mushroom Caps by The Freshman Cook
Duxelles by Food Lust People Love
Marinated Mushrooms by Making Miracles
Mushroom and Chorizo Ragu by Cookin’ and Craftin’
Mushroom Bread Pudding by A Day in the Life on the Farm
Mushroom Leek Chinese Dumplings by The Joyful Foodie
Mushroom Stroganoff with Herb Spaetzle by Caroline’s Cooking
Mushroom Zoodles and Cheese;by Brunch with Joy
Portabella and Butternut Squash Crepes by Cherishing A Sweet Life
Rántott Gomba – Hungarian Fried Mushrooms by Tara’s Multicultural Table
Shiitake Bruschetta by Culinary Adventures with Camilla