If you think mushrooms taste like dirt - don't make this recipe.

If you think mushrooms taste like dirt - don't make this recipe.
Seems like a fair warning. Some people think that - I am not one of them - thankfully, neither is my family. I've been wanting to make this recipe for a while but as you know... it's cheesy and creamy so I was hesitant. It was delicious! VERY mushroom forward and so good. Andy? Said it needed salt. Ha! That's OK, he can add salt.
There were very specific instructions here on how to cook the mushrooms and I failed greatly. I also used milk and not half and half. Was it still delicious? Yes! One thing I love is that that you can prep this recipe entirely ahead. different things in bowls or measuring cups. It makes the process of cooking so much easier to not have to quick grab this from the fridge or shred this cheese here. When it's all ready to go - the whole process is easy and fills the dishwasher with lots of dishes - but it's worth it. Hey - you cooked - let someone else clean up!

Mushroom Ravioli Sauce
Sauce
1 ¼ cups half and half, (half cream half milk)
¾ cup chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley
½ teaspoon EACH: dried basil, mustard powder
¼ teaspoon EACH: dried thyme, ground sage
Mushrooms/Other
12 oz. mushrooms, sliced/cleaned/dried
1-2 tablespoons olive oil
½ cup dry white wine, or chicken broth. 
3 tablespoons butter
3 cloves garlic, minced
2 tablespoons flour
½ cup Asiago cheese, finely grated from a block
½ cup Parmesan cheese, finely grated from a block.
20 oz. ravioli, refrigerated or frozen
Fresh Parsley, to garnish

Combine the sauce ingredients in a medium measuring cup with a spout. Set aside. Measure out remaining ingredients prior to beginning. Begin boiling pasta water once the mushrooms are nearly cooked.
Heat olive oil in a deep 12-inch skillet over medium-high heat and add half of the mushrooms. Allow them to brown on each side for 3-4 minutes, undisturbed. Leaving space around them will allow them to fry (vs. steam). Add a splash more of olive oil during cooking if needed. Remove once golden brown and set aside on a plate. Repeat with remaining half. Turn heat off and allow pan to cool slightly.
Add the white wine to the same skillet used to cook the mushrooms and set heat to medium. Use a silicone spatula to “clean” the bottom of the pot. Let it bubble gently until reduced by half, about 4 minutes.
Melt the butter in the skillet and add the garlic. Cook for 2 minutes. Stir in the flour and cook for 1-2 minutes, stirring continuously.
Reduce heat to medium-low. Add the sauce mixture (from step 1) in small splashes, stirring continuously. Bring to a gentle boil, then reduce to a simmer.
Let the sauce simmer gently while you cook the ravioli according to package instructions, set a timer to avoid overcooking. Drain once cooked.
Reduce heat to low and stir in the Asiago and Parmesan cheese until combined, then add the mushrooms back.
Add the cooked ravioli to a serving plate and spoon the sauce on top, or add the ravioli to the skillet and carefully stir to combine. Garnish with parsley and serve!