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Categories:Viewed: 86 - Published at: 8 years ago
Ingredients
- 1 cup minced scallion, including green
- 3 tablespoons olive oil
- 1/4 pound each Shiitake, cultivated and Oyster mushrooms, trimmed and sliced
- Salt and pepper
- 2 cloves garlic, minced
- 1/3 cup dry white wine
- 1 cup beef stock or canned broth
- 1 tablespoon tomato paste
- 1/2 cup heavy cream, if desired
- 2 tablespoons minced fresh herbs, such as tarragon, chives, chervil or parsley
Method
- In a skillet set over moderate heat cook the scallion in the oil, stirring, for 2 to 3 minutes, or until softened.
- Add the mushrooms and salt and pepper to taste and cook them, stirring occasionally, for 5 minutes.
- Add the garlic and toss 1 minute.
- Add the wine and reduce by half.
- Add the broth and tomato paste and simmer 3 minutes, stirring.
- Add the cream and simmer until lightly thickened.
- Stir in the herbs.
- Serve the saute over baked or grilled polenta or as a sauce for pasta.
