Three mushroom saute

Yield: 1 Servings

Measure 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

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

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