| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
|
1 |
servings |
INGREDIENTS
| 1 |
tb |
Unsalted butter |
| 3 |
tb |
Olive oil |
| 2 |
tb |
Minced onion -; (to 3tbspns) |
| 1 |
|
Garlic clove; minced |
| 2 |
c |
Assorted mushrooms; cleaned, sliced |
|
|
(such as hen-of-the-woods; portobello, |
|
|
Shiitake; morel, porcini, cremini, |
|
|
Pleurotte; and chanterelle) |
| 1 |
pn |
Salt |
| 1/2 |
c |
Dry Italian white wine |
| 1/2 |
c |
Heavy cream |
INSTRUCTIONS
Heat the butter and olive oil in a large saute pan over medium heat. Saute
the onion and garlic until the onion wilts. Add the mushrooms and salt,
continuing to saute until the mushrooms release their liquid, about 2
minutes. Add the wine, and allow it to reduce for 3 minutes. Add the cream,
and simmer over medium-low heat, stirring occasionally, for 5 to 8 minutes,
until sauce thickens. Season with more salt, to taste.
Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 874 Calories (kcal); 96g Total Fat; (96% calories from fat);
3g Protein; 4g Carbohydrate; 194mg Cholesterol; 180mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 19 Fat; 0
Other Carbohydrates
Recipe by: Martha Stewart
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