Sauteed Wild Mushrooms with Mushroom Ravioli

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 shallot, finely chopped
• 4 ounces Mixed shiitake, button, oyster mushrooms, cleaned and sliced
• 1/4 cup white wine, brandy, chicken stock or water
• 1/4 cup heavy cream
• 1 package fresh mushroom ravioli, cooked and drained with 1/4 cup reserved pasta cooking liquid
• Grated parmesan

1. In a large skillet heat oil and butter over medium high heat.
2. Add shallot and cook for 1 minute.
3. Stir in mushrooms and cook until wilted, about 3 minutes.
4. Add wine or other liquid and bring to a simmer.
5. Stir in cream and return to boil.
6. Add cooked ravioli and some of the reserved pasta water and toss to coat.
7. Simmer for 2-3 minutes.
8. Serve hot with grated parmesan.

olive oil, unsalted butter, shallot, shiitake, white wine, heavy cream, mushroom ravioli, parmesan

Taken from www.foodnetwork.com/recipes/sauteed-wild-mushrooms-with-mushroom-ravioli-recipe.html (may not work)