Three Mushroom Saute

Recipe Ingredients

1 cup	93g / 3.3oz	Minced scallion, including green
3 tablespoons	45ml	Olive oil
1/4 lb	113g / 4oz	Shiitake mushrooms - trimmed, sliced
1/4 lb	113g / 4oz	Cultivated mushrooms - trimmed, sliced
1/4 lb	113g / 4oz	Oyster mushrooms - trimmed, sliced
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Garlic cloves - minced
1/3 cup	78ml	Dry white wine
1 cup	237ml	Beef stock or canned broth
1 tablespoon	15ml	Tomato paste
1/2 cup	118ml	Heavy cream - if desired
2 tablespoons	30ml	Minced fresh herbs
		(tarragon, chives, chervil or parsley)

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.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6522 broadcast 05-02-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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