four-cheese-ravioli-with-mushrooms-236018.json

{
    "directions": [
        "Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook shallots, stirring, until golden, about 2 minutes.",
        "Add mushrooms and increase heat to high, then saut\u00e9, stirring, until liquid mushrooms give off is evaporated and mushrooms are golden, about 4 minutes. Add wine and boil until liquid is evaporated and mushrooms are tender, about 2 minutes. Stir in salt, pepper, parsley, and remaining 2 tablespoons butter until butter is melted.",
        "While mushrooms are saut\u00e9ing, cook ravioli in a large pot of boiling salted water, stirring occasionally, until ravioli are al dente. Drain in a colander.",
        "Return drained ravioli to large pot and add mushroom mixture, stirring gently until combined."
    ],
    "ingredients": [
        "2 tablespoons olive oil",
        "1/2 stick (1/4 cup) unsalted butter",
        "2 medium shallots, thinly sliced crosswise",
        "8 ounces presliced fresh cremini mushrooms",
        "5 ounces presliced fresh shiitake caps",
        "1/2 cup dry white wine",
        "1/2 teaspoon salt",
        "1/4 teaspoon black pepper",
        "1/2 cup coarsely chopped fresh flat-leaf parsley",
        "1 (16- to 20-oz) package fresh or frozen four-cheese ravioli"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Cheese",
        "Dairy",
        "Herb",
        "Mushroom",
        "Onion",
        "Pasta",
        "Saut\u00e9",
        "Gourmet"
    ],
    "title": "Four-Cheese Ravioli with Mushrooms",
    "url": "http://www.epicurious.com/recipes/food/views/four-cheese-ravioli-with-mushrooms-236018"
}