Pasta Filling: Mushrooms, Shallots and Parsley

This filling is traditionally served with soft, browned onions or sour cream.

1 recipe Ravioli, Pierogi or Tortellini Pasta Dough

1¼ lbs assorted mushrooms, such as white, shiitake, or cremini
½ Tbsp. butter
½ Tbsp. olive oil
¼ cup shallots, minced (about 2 large)
2 Tbsp. lemon juice
1 tsp. sea salt
¼ tsp. pepper, freshly ground
1 tsp. fresh thyme
3 Tbsp. heavy cream
1 Tbsp. flat-leaf parsley, minced

Remove stems from shiitake mushrooms, and trim stems of white and cremini mushrooms. Place mushrooms in a food processor, and pulse about eight times, until finely chopped. Set aside.

In a medium sauté pan, melt butter and oil over low heat; add shallots. Cook, covered, until softened, about 2 minutes. Add mushrooms, lemon juice, salt, and pepper, and mix well. Raise heat to medium, and cook, stirring occasionally, until mixture is nearly dry, about 8-10 minutes. Add cream, thyme, and parsley, and cook about 1 minute. Transfer to a medium bowl.

Fill and cook pasta according to dough instructions. Toss with desired sauce and serve.

Makes 4 servings.