Porcini Mushroom Ravioli in Savoury Broth with Spinach and Parmesan

Prepare the mushrooms by slicing them. Dilute the liquid stock concentrate in 4 litres of water.

Drizzle oil into a pot over medium heat. Add the mushrooms and cook, stirring occasionally, until they have softened and browned. Carefully add the liquid stock and water to the pot and bring to the boil.

Bring the stock to a boil, then add the porcini mushroom ravioli. Cook for 9–10 minutes, stirring occasionally. Turn off the heat, add the spinach, and stir until wilted.

Divide the ravioli, mushrooms, and spinach between bowls. Ladle over the hot stock and finish with a garnish of shaved parmesan.

Prepare the mushrooms by slicing them. Dilute the liquid stock concentrate in 4 litres of water.

Drizzle oil into a pot over medium heat. Add the mushrooms and cook, stirring occasionally, until they have softened and browned. Carefully add the liquid stock and water to the pot and bring to the boil.

Bring the stock to a boil, then add the porcini mushroom ravioli. Cook for 9–10 minutes, stirring occasionally. Turn off the heat, add the spinach, and stir until wilted.

Divide the ravioli, mushrooms, and spinach between bowls. Ladle over the hot stock and finish with a garnish of shaved parmesan.

Prepare the mushrooms by slicing them. Dilute the liquid stock concentrate in 4 litres of water.

Drizzle oil into a pot over medium heat. Add the mushrooms and cook, stirring occasionally, until they have softened and browned. Carefully add the liquid stock and water to the pot and bring to the boil.

Bring the stock to a boil, then add the porcini mushroom ravioli. Cook for 9–10 minutes, stirring occasionally. Turn off the heat, add the spinach, and stir until wilted.

Divide the ravioli, mushrooms, and spinach between bowls. Ladle over the hot stock and finish with a garnish of shaved parmesan.

Prepare the mushrooms by slicing them. Dilute the liquid stock concentrate in 4 litres of water.

Drizzle oil into a pot over medium heat. Add the mushrooms and cook, stirring occasionally, until they have softened and browned. Carefully add the liquid stock and water to the pot and bring to the boil.

Bring the stock to a boil, then add the porcini mushroom ravioli. Cook for 9–10 minutes, stirring occasionally. Turn off the heat, add the spinach, and stir until wilted.

Divide the ravioli, mushrooms, and spinach between bowls. Ladle over the hot stock and finish with a garnish of shaved parmesan.

Prepare the mushrooms by slicing them. Dilute the liquid stock concentrate in 4 litres of water.

Drizzle oil into a pot over medium heat. Add the mushrooms and cook, stirring occasionally, until they have softened and browned. Carefully add the liquid stock and water to the pot and bring to the boil.

Bring the stock to a boil, then add the porcini mushroom ravioli. Cook for 9–10 minutes, stirring occasionally. Turn off the heat, add the spinach, and stir until wilted.

Divide the ravioli, mushrooms, and spinach between bowls. Ladle over the hot stock and finish with a garnish of shaved parmesan.

Prepare the mushrooms by slicing them. Dilute the liquid stock concentrate in 4 litres of water.

Drizzle oil into a pot over medium heat. Add the mushrooms and cook, stirring occasionally, until they have softened and browned. Carefully add the liquid stock and water to the pot and bring to the boil.

Bring the stock to a boil, then add the porcini mushroom ravioli. Cook for 9–10 minutes, stirring occasionally. Turn off the heat, add the spinach, and stir until wilted.

Divide the ravioli, mushrooms, and spinach between bowls. Ladle over the hot stock and finish with a garnish of shaved parmesan.