Mystic Creek's portobello mushroom ravioli - DC News FOX 5 DC WTTG

Mystic Creek's portobello mushroom ravioli

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Portobello mushroom ravioli primavera with marinara and alfredo sauce

Ingredients:

7 Ravioli
1/2 oz. Zucchini
1/2 oz. Broccolini
1/2 oz. Yellow Squash
Minced Garlic to taste
1/2 tsp. Fresh Basil
1/2 tsp. Butter
1 oz. White Wine; Canyon Oak Chardonnay
2 oz. Marinara
2 oz. Alfredo

Method:

Heat a medium pan, melt Butter, add Garlic and Fresh Basil, then add cooked Ravioli add all the Vegetables. Add both Marinara and Alfredo sauce, add White Wine, Salt and Pepper. Stir occasionally. Garnish with eatable Orchard, Parmesan shavings.

Sun-dried lawash wrap

Ingredients:

1/2 oz. Baby Spinach
1/2 oz. Zucchini
1/2 oz. Mushroom
1/2 oz. Diced Tomato
1/2 tsp. Fresh Basil Mayo
1 oz. Shredded Romaine Lettuce
1 slice of Pepper Jack Cheese
Dash of Pepper

Method:

Lay Lawash Wrap on a flat top grill; warm up slightly. Cut the Pepper Jack Cheese diagonally and melt. Lay the Romaine Lettuce on the edge/length, all the Vegetables on top of that, squeeze the Basil Mayo on top then roll, turn in the sides in and roll tightly. Cut and service with a side of Fresh Fruit and Kettle Chips, garnish with a Dill Pickle Spear and eatable Orchard.

 
Mystic Creek Golf Club & Banquet Center
One Champions Circle
Milford, MI 48380
Clubhouse (248) 684-3333
 

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