Mushrooms w/Butternut Squash Ravioli

The last couple months of the indoor Farmers Market in Somerville has been a great experience.  I feel very old world walking through the market and creating a menu based on what is there..it keeps things simple, but interesting.  This week one of the farmers were not there, so no golden beets for me.  No need to worry because something just as great was there..the maitake mushroom.  You may have seen these growing around random trees..don't eat those unless you know for sure.  Also known as Hen of the Woods, some research has shown this fungus may have breast cancer fighting super powers, but nothing concrete.  Until that is proven true, they are just pretty cool to look at and tasty to eat...good enough.  They are pricey, but worth the few dollars.  Besides you should treat yourself once and a while!
I am using them sparingly...on top of butternut squash the other night..maybe a risotto later in the week.  I also pick-up some shiitake mushrooms.  The combo is fantastic and it is fun to same the names together..maitake/shiitake..maybe that is just me...

Maitake/Shiitake with Butternut Squash Ravioli

1 tbsp olive oil

1 sm shallot (MA)

1 cup white cooking wine 

3 oz torn Maitake Mushrooms (purchased from Enterprise Farm MA, grown in PA)
3 oz torn Shiitake Mushrooms (purchased from Enterprise Farm MA, grown in PA)
1/2 tbsp herb de provence (can be found in spice aisle)
butternut squash ravioli (plain pasta will do!) (Dave's Fresh Pasta)
Fiore de Nonno burrata (optional)

Saute shallots in olive oil for a few minutes on low-med heat.  Add mushrooms and herb de provence.  The herb de provence contains savory, basil, thyme, sage, rosemary, oregano, and fennel.  Keep on low-med heat and add about 1/2 cup of the wine and let it simmer until the liquid is absorbed.  Then add the rest of the wine and cook for a minute or 2 and then remove from heat.

Top over ravioli or pasta of your choice.  Very flavorful with the herbs..avoid adding salt as I think the savory is enough.  I topped it with garlic and onion burrata.  Mainly because it was there and I wanted to eat it.  It ended up adding a nice additional flavor to the dish.  This was an off the cuff recipe...feel free to add more veggies if you are so inclined!

Enjoy!

Lisa