This week Deanna and I with the help of Melissa decided to cook up some gourmet goodies from Laura Calder’s French Taste. I must say I was slightly nervous about tackling this cookbook because when you hear French food images of complicated recipes come to mind. This was not the case with French Taste at all.
As I was leafing through Laura’s cookbook, I found countless delicious and easy recipes which made deciding what to cook very difficult. I was on the fence between Tizza Soup which is a hearty vegetable soup full of carrots, zucchinis, turnips, and artichokes; and Mushroom Ravioles because I had loads of mushrooms I wanted to use up.
I eventually opted for the Mushroom Ravioles, partially because of my mushroom bounty, but mostly because it looked pretty darn easy and on a mid-week evening, easy always wins.
Laura suggests using pasta sheets which my local grocery store was all out of, so I opted for lasagna sheets. I found that the sheets were slightly too thick and the pasta flavour overwhelmed the mushrooms a little bit. I think wonton wrappers or something thinner with a milder flavour would work better. I also opted for thyme instead of sage or dill as Laura recommends and used large Portobello mushrooms instead of the regular small ones.
After cooking the mushrooms in some butter and broth, I added the parmesan and garlic, cooked the pasta and put it all together. I must say, I couldn’t have imaged anything easier. Because this recipe is sort of a free-form ravioli and doesn’t require actually filling and sealing, it takes next to no time to pull together.
Overall, I was very pleasantly surprised by how delicious this recipe turned out and I definitely plan on making it again soon.