THREE MUSHROOM SAUTE

By Clarabell

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.