Mushroom has been a much-loved natural food since time immemorial. Wonderful, highly versatile and enjoyed by almost everyone, it is often forgotten that mushrooms are fungi. Technically, mushrooms are the fleshy, spore-bearing fruiting body of a fungus typically produced above ground.
In Asian cooking, we are most familiar with the dried, dark brown or black mushroom caps that come in many varieties and mushroom caps with large fissures are deemed to augur well for prosperity and are called Flower Mushrooms.
I love mushrooms for their taste and texture and their chameleon ability to complement anything they are cooked with. Boil, bake, steam, fry or pickle them, mushrooms give a nudge to other ingredients without stealing too much of their thunder.
When I was thinking what mushroom dish to cook for this month's Little Thumbs Up event, wife suggested to make mushroom ravioli. I was reluctant initially as making ravioli could be time-consuming although not difficult. But seeing everyone enjoying the mushroom pasta, I felt that it was definitely worth the effort after all.
I used the recipe from Steve's Cooking. Watch video below for the step-by-step illustration. Enjoy!
I am submitting this post to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids.
The theme for this month's event is Mushroom and is hosted by Joyce from Kitchen Flavours, at this post.