Easy Ground Chicken Ravioli with Mushroom Sauce

This flavourful ravioli comes together quickly thanks to packaged wonton wrappers. A creamy béchamel style sauce complements the roasted mushrooms perfectly. 

Recipe developed in partnership with Chicken Farmers of Canada.

Prep Time: 15 mins. | Cook Time: 30 mins. | Serves: 4

Ingredients

8 oz (227 g) fresh crimini mushrooms, finely chopped
1/2 lb (250 g) ground chicken
1/2 small onion, finely chopped
1 clove garlic, minced
1 tbsp (15 mL) fresh sage, chopped
2 tbsp (30 mL) fresh rosemary, chopped
1 pkg (about 48) wonton wrappers
Sauce:
8 oz (227 g) fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
2 tbsp (30 mL) butter
2 tbsp (30 mL) flour
1 ½ cups (375 mL) milk
1/4 tsp (1 mL) nutmeg
1/2 cup (125 mL) grated Parmesan
salt and pepper

Method

Ravioli:
1. Place crimini mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
2. In a large saucepan, brown mushrooms, chicken, onion, garlic, sage, and rosemary for approximately 10 minutes or until chicken is no longer pink. Use spatula to break up large pieces of chicken.
3. To assemble ravioli place a few wontons on work surface (keeping other ones covered so as not to dry out); spoon filling in centre of each. Brush water around the outside edges of each wrapper; top with a second wrapper. Press out air and edges to seal. Place on a damp towel-lined baking sheet and cover with damp towel while making remaining ravioli.

Sauce:
4. Place chopped mushrooms on a large baking sheet and drizzle with olive oil. Roast mushrooms in a 400°F/204°C oven for 15-20 minutes, flipping halfway through. Set aside.
5. In large saucepan melt butter and whisk in flour to make a roux. Slowly begin to whisk in milk; this will make a paste. Continue whisking until all milk has been added. Continue whisking over medium-low heat until sauce thickens, about 5 minutes. Remove from the heat, stir in nutmeg, parmesan and season with salt and pepper. Let cool, stirring occasionally to prevent a skin from forming.

Assembly:
6. In large saucepan, of gently boiling water, cook a few ravioli in batches, about 4 minutes or until tender but firm. Remove with slotted spoon and keep warm while cooking remaining ravioli.
7. Divide ravioli between 4 bowls. Spoon sauce evenly over ravioli and top with roasted mushrooms. Season with salt and pepper. Garnish with a sprinkle of Parmesan cheese and leaves of fresh sage.

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Spinach Ravioli with Chicken, Mushroom and Three Cheese Sauce

This is one of those meals that comes together quickly and with little effort thanks to a package of fresh ravioli and a handy jar of three cheese pasta sauce. Ground chicken and finely diced mushrooms blended perfectly into the pre-made three cheese sauce making this ravioli dish hearty and filling.

Recipe and photo courtesy of Brittany from My Daily Randomness.

Prep Time: 10 mins. | Cook Time: 35 mins.

Ingredients

1 package sliced mushrooms, finely diced
1 small onion, diced
1/2 lb. ground chicken
Sprinkle of Italian seasoning
1 jar (24oz) of three cheese pasta sauce
Dash of nutmeg (optional)
Dash of cinnamon (optional)
1 package (700g) fresh spinach and cheese ravioli
Parmesan cheese (optional)

Method

1. Finely dice one package of mushrooms and one small onion. In a large skillet over medium high heat, saute mushrooms until moisture has evaporated and mushrooms start to brown, about 3-4 minutes. Add onions and continue to cook just until onions start to turn translucent.
2. Add chicken and Italian seasoning to skillet and continue to cook until chicken is no longer pink. Be sure to break up any large pieces as the chicken cooks.
3. Lowering heat to low, add jar of pasta sauce, nutmeg and cinnamon, and allow to simmer.
4. Meanwhile in a large pot, cook package of ravioli as per package directions. Drain. Return to pot and pour in pasta sauce. Stir gently until ravioli is coated. Serve hot with fresh grated Parmesan cheese.

Spicy Noodles with Shiitake Mushrooms

Recipe courtesy of Suzie from Suzie the Foodie.

Prep Time: 15 mins. | Cook Time: 10 mins.

Ingredients

2 tbsp olive oil
1 cup of freshly cooked pasta, your choice which kind
1/8 of a brick of firm tofu, cut into 1/2″ squares (about 10 pieces)
1 cup de-stemmed shiitake mushrooms, chopped
3 tbsp cornstarch
3 tbsp soy sauce
A little Sriracha hot sauce
Some toasted nuts and a handful of spinach
Spicy Peanut Sauce
2 tbsp peanut butter
2 tbsp seasoned rice vinegar
1/2 tbsp soy sauce
Sriracha hot sauce (as much as you can handle, I just use a dot!)

Method

1. Bring small frying pan to medium heat. Add olive oil.
2. Combine soy sauce with a little tiny bit of Sriracha hot sauce. Gently toss tofu in mixture.
3. Coat tofu in a shallow bowl with cornstarch.
4. Add to hot pan and saute on all sides. The tofu will develop a delicious crust.
5. When tofu is mostly brown, add the shiitake mushrooms for at least five minutes.
6. In serving bowl, combine ingredients for peanut sauce. Whisk together. Will take a while but it will come together.
7. Add in tofu, mushrooms, spinach, nuts and pasta.
8. Stir to combine until everything is nicely coated.
If you prefer to have your spinach cooked, add one minute before the tofu and mushrooms are done to help wilt. To be able to absorb the iron from the spinach, make sure to have with either juice or a smoothie high in vitamin C.

Spicy Korean Fried Portobello Sandwich

A nice, plump portobello mushroom cap provides the perfect vehicle for this sandwich. Since it has a nice, meaty texture, it can hold up to the deep frying and still retain it’s shape and it’s the perfect size for a nice, crusty bun.

Recipe and photo courtesy of Carole from The Yum Yum Factor.

Prep Time: 40 mins. | Cook Time: 15 mins. | Makes: 4 sandwiches.

Ingredients

Mushrooms
4 large portobello mushroom caps, wiped clean
1/2 cup flour
1 tsp kosher salt and a few grinds black pepper
2 eggs, beaten
1/2 cup panko
2 tbls sesame seeds
scallion mayo
3 scallions
1/4 cup mayonnaise
Gochujang sauce
4 garlic cloves. grated
1” piece of ginger, grated
1/4 cup *gochujang
2 tbls dark soy sauce
1 tbls rice wine vinegar
3 tbls *brown rice syrup (or corn syrup)
2 tbls ketchup
1 tbls sesame oil
cucumber/daikon pickle
1/2 english cucumber, very thinly sliced
about a 3” length of daikon radish, very thinly sliced (you can sub in regular radish, until you have about 1/4 cup)
4 tbls sugar
1 tbls salt
1/2 cup white vinegar
For sandwiches: 4 crusty Portugese or Calabrese buns, *kimchi (optional)

Method

1. You can make the gochujang sauce, mayo and pickle ahead of time but don’t make the veggie pickle too far in advance or you lose the crunch – 1 hour at most.
2. To make the pickle, heat the vinegar until warm in a pot or in the microwave and stir in the sugar and salt and keep stirring until dissolved completely and set aside to cool. Put the daikon and cucumber in a shallow dish and cover with the vinegar, and let it sit, stirring from time to time, until you need them for the sandwiches.
3. To make the mayo, chop the scallions and put them, with the mayo, in a food processor and whiz till smooth. Set aside.
4. Mix all of the ingredients for the gochujang sauce together in a food processor or blender and whiz until well mixed. Set aside.
5. Make your dredge station: 1 shallow bowl with flour, salt and pepper, 1 shallow bowl with egg and then the third shallow bowl with panko and sesame seeds.
6. Roll each mushroom cap in the flour until completely coated, give it a shake and then coat it in the egg. Let the excess drip off before putting it in the bowl of panko, turning it around in the crumbs until it’s completely covered and remove to a rack set over a baking sheet. Repeat until all four are breaded.
7. Meanwhile, you are heating a deep pan or a pot with 3” of vegetable oil over med high heat until it reaches about 350-370F. To test, you can put a couple of panko crumbs in the oil and it should start sizzling right away and turn brown immediately. Carefully lower a mushroom cap into the oil and deep fry for 3-4 minutes, until really golden brown, turning occasionally. How many you cook at once will depend on the size of the pan – don’t crowd them.
8. When they are done, remove them back to the baking rack to drain.
9. Now, cut all of your crusty buns in half , butter them and toast them, either under the broiler or on a grill pan.
10. Heat the gochujang sauce for about 45 seconds in the microwave to soften it up. If you really like spicy food, carefully toss each mushroom cap in some sauce until coated. Otherwise, you will just drizzle some sauce on the mushroom when you construct the sandwich.
11. Smear some scallion mayo on the bottom bun and put the mushroom cap on top (if you didn’t coat in sauce, drizzle the gochujang on top).
12. Add a layer of pickled cucumber and daikon.
13. Spread a spoonful of kimchee on the very top.
14. Top with the cap of the bun and dig in.
*brown rice syrup, gochujang and kimchi can all be found at any Korean or Japanese grocery store or online

Spicy Beef and Mushroom Udon Soup

The bite and chewiness of the asian udon noodles is perfectly complemented by the spicy and tender veal. Using a variety of vegetables, including fresh mushrooms, adds a lightness to the rich and salty beef broth. Top it with a hard boiled egg for a punch of colour!

Recipe and photo courtesy of Brittany from My Daily Randomness.

Prep Time: 1 hr. | Cook Time: 20 mins.

Ingredients

1 tbsp oyster sauce
1 tbsp honey
2 tbsp soy sauce
1 tsp hot red pepper flakes
1/2 lb. thinly sliced veal
4 cups sodium reduced beef broth
1 tbsp garlic, ginger & chili (in a jar)
400 g Udon noodles
4 green onions chopped, divided
1/2 cup thinly sliced carrots, divided
1/2 cup bean sprouts, divided
8 oz. crimini mushrooms, sliced
4 hardboiled eggs

Method

1. In a small bowl mix oyster sauce, honey, soy sauce, and pepper flakes. Place veal in ziploc baggy and pour over marinade. Marinate for at least 1 hour in the fridge.
2. In a large pot, simmer beef broth with garlic, ginger and chili. Add in udon noodles, half of the chopped green onions, half of the carrots and half of the bean sprouts.
3. In a frying pan, cook marinated veal over medium-low heat for 4-5 minutes. Remove from pan and transfer to pot of broth.
4. Using the same pan, deglaze with a splash of water and add mushrooms. Cook until mushrooms release most of their moisture, 4-5 minutes. Remove from pan and transfer to pot of broth.
5. Let pot simmer for 5-10 minutes, allowing for all the flavours to come together.
6. When ready to serve, ladle into bowls, top with raw sliced carrots, bean sprouts and hardboiled egg. Makes 4 large servings.