Ravioli with Wild Mushrooms and Poached Egg Flavored with Shiro Shoyu

ravioli poached eggs white soy sauce
Shiro shoyu's notable sweetness associated with its main ingredient, wheat, enhances the flavor of many ingredients. In this recipe, the flavor of wild mushrooms is strongly enhanced by the shiro shoyu. The soft poached egg is draped over the ravioli to accentuate the combination of flavors.
Recipe By: Japan External Trade Organization
  • PrepN/A |
  • TotalN/A |
  • Serves4 - 6



Rinse, dry and cut the mushrooms into slices.

In a heated skillet, add the olive oil and butter and cook the shallots until softened. Add the garlic and cook until fragrant. Add the mushrooms and cook over moderately high heat until they are wilted and fragrant. Add the chicken soup and shiro shoyu and bring the mixture to a simmer. Add and stir in the parsley and turn off the heat.

In a medium pot, bring 2 quarts of water to a boil and add cup vinegar. Break the eggs into small cups, drop them into the water and cook 3 minutes. Remove the eggs from water with slotted spoon. Bring plenty of water to a boil in a large pot, add the salt and cook the ravioli. Drain the ravioli and serve topped with mushroom sauce and poached eggs. Sprinkle a little additional shiro shoyu over each egg.
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