| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Sauces |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Minced scallion with green |
| 3 |
tb |
Olive oil |
| 1/4 |
lb |
Shiitake, trimmed and sliced |
| 1/4 |
lb |
Cultivated, trimmed and sliced |
| 1/4 |
lb |
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 |
tb |
Tomato paste |
| 1/2 |
c |
Heavy cream, if desired |
| 2 |
tb |
Minced fresh herbs, such as tarragon, chives, chervil or parsley |
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.
Yield: 4 servings PASTA MONDAY TO FRIDAY SHOW #PS6522 Copyright, 1997, TV
FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer,
4paws@netrax.net
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6522 Posted to MC-Recipe Digest
V1 #510 by 4paws@netrax.net (Shermeyer-Gail) on Mar 11, 1997
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