Recipe - Romana Sauce

1 tablespoon Unsalted butter
3 tablespoon Olive oil
2 tablespoon Minced onion ; (to 3tbspns)
1 Garlic clove; minced
2 cup Assorted mushrooms; cleaned,
cut or sliced up
(such as henofthewoods;
portobello,
Shiitake; morel, porcini,
cremini,
Pleurotte; and chanterelle)
1 pn Salt
One half cup Dry Italian white wine
One half cup Heavy cream

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 mediumlow 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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