Yield: 1 Servings
|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