For my gourmet dinner club's next meeting I'm making mushroom raviolis. This is an original recipe, something I'm experimenting and making up myself.
So far I'm very satisfied with the ravioli part which is a mixture of morels, chantrells, and criminis, thyme, shallots all sauted with oil flavored with panchetta. When the mixture is cooled I also mixed in some goat cheese.
Now I need a sauce. I sauted pachetta with thyme and added beef stock and reduced it, added a shot of brandy and some heavy cream. I then made a roux and added the reduced broth to the roux. The result was good, but not exactly what I had in mind. It seems more like a gravy than a sauce.
I'm now thinking of roasting some beef bones and some aromatics and make a stock from that and add red wine and reduce.
Anybody have any other suggestion?