Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Unsalted butter |
| 3 tablespoons | Olive oil |
| 2 tablespoons | Minced onion -; (to 3tbspns) |
| 1 \N | Garlic clove; minced |
| 2 cups | Assorted mushrooms; cleaned, sliced |
| \N \N | (such as hen-of-the-woods; portobello, |
| \N \N | Shiitake; morel, porcini, cremini, |
| \N \N | 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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