Ingredients Jump to Instructions ↓

  1. 1 cup 93g / 3 1/3oz Minced scallion, including green

  2. 3 tablespoons 45ml Olive oil

  3. 1/4 lb 113g / 4oz Shiitake mushrooms - trimmed, sliced

  4. 1/4 lb 113g / 4oz Cultivated mushrooms - trimmed, sliced

  5. 1/4 lb 113g / 4oz Oyster mushrooms - trimmed, sliced Salt - to taste Freshly-ground black pepper - to taste

  6. 2 Garlic cloves - minced

  7. 1/3 cup 78ml Dry white wine

  8. 1 cup 237ml Beef stock or canned broth

  9. 1 tablespoon 15ml Tomato paste

  10. 1/2 cup 118ml Heavy cream - if desired

  11. 2 tablespoons 30ml Minced fresh herbs (tarragon, chives, chervil or parsley)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. This recipe yields 4 servings.


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