Wild mushrooms, prawns, butter, wine – there’s really no need to say more about the entrée for week six of the Chef’s Top Ten at Provence.
Ok, maybe I should say a little more. Week Six brings us the Wild Mushroom Ravioli with Prawns. Raviolis stuffed with wild mushrooms, and served in a white wine butter sauce with fresh tomatoes topped with grilled wild prawns.
Before you dig into the ravioli, you NEED to try Chef Sheldon’s Pumpkin Soup. Chef Sheldon takes a classic fall dish to a new level; adding Salt Spring Island goat cheese mousse and Marcona almonds.