Portobello Mushroom Ravioli in a Shitaki Basil Cream Sauce

Few things more enjoyable than good wine, good food and good company - except perhaps having all three together. For my first dinner party back in a full kitchen, I choose a few of my favorite ladies, a Clos Du Bois Chardonnay and Portobello Mushroom Ravioli in a Shitaki Basil Cream Sauce. Pretty amazing combination.

Ingredients:
24 oz. mushroom ravioli
2 T butter
8 oz shitaki mushrooms (sliced)
3 green onions (chopped)
2 garlic cloves
1/2 t dried oregano
1/4 t dried basil
1/4 t dried thyme
1 can diced tomatoes (drained)
2 T fresh basil
1 c whipping cream
1/2 c parmesean chesse (grated)
1/2 t salt


Directions:

Heat water in pot and bring to boil. Add ravioli to boiling water and cook per instructions.

While ravioli is cooking, melt butter in saucepan over medium heat. Add mushrooms, green onion, garlic and seasonings to butter. Saute until mushrooms are tender.

Stir in diced tomatoes, basil and cream. Bring to boil. Reduce heat and simmer for an additional 5 minutes. Add Parmesan cheese and salt. Remove from heat.

Drain ravioli when cooked. Add to sauce. Tossing to coat.

Served Best With: White Wine, Salad, Fresh Bread.