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Ingredients
- 1 c minced scallion, including green
- 3 T olive oil
- 1/4 pound each Shitake, cultivated and Oyster mushrooms, trimmed and sliced
- Salt and pepper
- 2 cloves garlic, minced
- 1/3 c dry white wine
- 1 c beef stock or canned broth
- 1 T tomato paste
- 1/2 c heavy cream, if desired
- 2 T minced fresh herbs, such a tarragon, chives, chervil or parsley
Preparation
Step 1
In a skillet set over moderate heat cook the scallion in the oil, stirring, for 2 -3 minutes or until softened. Add the mushrooms an 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 sauté over baked or grilled polenta or as a sauce for pasta.