Recipe developed by Dee Pene (@adelaidefoodauthority).

Ingredients:

100g salted butter

5 white button mushrooms, chopped thinly

1 Portobello mushroom, chopped thinly (optional, you can just use white button mushrooms if you want)

1 brown onion, diced thinly

1/4 cup full chopped fresh parsley

2 Tablespoon Bone broth or use your normal vegetable stock (powdered)

1/2 tsp smoked paprika

1 tsp minced garlic

60ml cream

100ml soy milk (normal milk is fine too)

2 bacon (shortcut rindless bacon) cut into 1cm strip

Dash of maple syrup

Salt to taste


Method:

1. Boil your ravioli for about 4 minutes. (Tip: Put some oil in the boiling water so the ravioli don't stick together).

2. Throw away the water and put a lid on the ravioli.

3. Heat the butter in saucepan, put the mushrooms and onion and stir until soft.

4. Mix in the garlic, parsley, smoked paprika. Keep stirring.

5. Add the bone broth or powdered stock, cream, and soy milk. Put heat on low to simmer.

6. While simmering, heat up a pan with a dash of oil on high. Put the bacon in and let it fry until crispy.

7. Take them out and drizzle with maple syrup.

8. Blend the mushroom sauce according to your liking, mix the ravioli into the mushroom sauce. Before serving, add the crispy bacon on top. Enjoy!