Three Mushroom Saute (Michele Urvater) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 cup minced scallion, including green |
3 tablespoons olive oil |
1/4 pound each shiitake, cultivated and oyster mushrooms, trimmed and sliced |
salt and pepper |
2 cloves garlic, minced |
1/3 cup dry white wine |
1 cup beef stock or canned broth |
1 tablespoon tomato paste |
1/2 cup heavy cream, if desired |
2 tablespoons minced fresh herbs, such as tarragon, chives, chervil or parsley |
Directions:
1. 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.
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