Romana sauce

Yield: 1 servings

Measure Ingredient
1 tablespoon Unsalted butter
3 tablespoons Olive oil
2 tablespoons Minced onion -; (to 3tbspns)
1 Garlic clove; minced
2 cups Assorted mushrooms; cleaned, sliced
(such as hen-of-the-woods; portobello,
Shiitake; morel, porcini, cremini,
Pleurotte; and chanterelle)
1 pinch Salt
½ cup Dry Italian white wine
½ cup Heavy cream

Heat the butter and olive oil in a large saute pan over medium heat. Saute the onion and garlic until the onion wilts. Add the mushrooms and salt, continuing to saute until the mushrooms release their liquid, about 2 minutes. Add the wine, and allow it to reduce for 3 minutes. Add the cream, and simmer over medium-low heat, stirring occasionally, for 5 to 8 minutes, until sauce thickens. Season with more salt, to taste.

Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 874 Calories (kcal); 96g Total Fat; (96% calories from fat); 3g Protein; 4g Carbohydrate; 194mg Cholesterol; 180mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 19 Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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