Three mushroom saute
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Minced scallion with green |
| 3 | tablespoons | Olive oil |
| ¼ | pounds | Shiitake, trimmed and sliced |
| ¼ | pounds | Cultivated, trimmed and sliced |
| ¼ | pounds | Oyster mushrooms, trimmed and sliced |
| Salt and pepper | ||
| 2 | Cloves garlic, minced | |
| ⅓ | cup | Dry white wine |
| 1 | cup | Beef stock or canned broth |
| 1 | tablespoon | Tomato paste |
| ½ | cup | Heavy cream, if desired |
| 2 | tablespoons | Minced fresh herbs, such as tarragon, chives, chervil or parsley |
Directions
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.
Yield: 4 servings PASTA MONDAY TO FRIDAY SHOW #PS6522 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, 4paws@...
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6522 Posted to MC-Recipe Digest V1 #510 by 4paws@... (Shermeyer-Gail) on Mar 11, 1997