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2 tablespoons olive oil (30 ml)
1 tablespoon butter (15 ml)
2 cups assorted fresh mushrooms, chopped (500 ml)
1 shallot, chopped
2 cups rib cooked broth (500 ml)
2 cups heavy cream 35% fat (500 ml)
Salt and pepper
In a saucepan on medium heat, saute the shallots and mushrooms in olive oil and butter until well browned. Season with salt and pepper. Add the reserved juice from cooked ribs and water from rehydrated mushrooms. Continue cooking for about 15 minutes to reduce the amount by half. Add the cream and simmer until thickened (10 minutes). Serve the sauce with ravioli or pasta of your choice.