Ingredients Jump to Instructions ↓

  1. 1 cup minced scallion , including green

  2. 3 tablespoons olive oil

  3. 1/4 pound each Shiitake , cultivated and Oyster mushrooms, trimmed and sliced Salt and pepper

  4. 2 cloves garlic, minced

  5. 1/3 cup dry white wine

  6. 1 cup beef stock or canned broth

  7. 1 tablespoon tomato paste

  8. 1/2 cup heavy cream, if desired

  9. 2 tablespoons minced fresh herbs, such as tarragon , chives , chervil or parsley

Instructions Jump to Ingredients ↑

  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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