Recipe - Three Mushroom Saute

1 cup Minced scallion with green
3 tablespoon Olive oil
One fourth pound Shiitake, trimmed and cut or sliced up
One fourth pound Cultivated, trimmed and
cut or sliced up
One fourth pound Oyster mushrooms, trimmed
and cut or sliced up
Salt and pepper
2 Cloves garlic, minced
1/3 cup Dry white wine
1 cup Beef stock or canned broth
1 tablespoon Tomato paste
One half cup Heavy cream, if desired
2 tablespoon Minced fresh herbs, such as
tarragon, chives, chervil
or parsley

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 MCRecipe Digest
V1 #510 by 4paws@netrax.net (ShermeyerGail) on Mar 11, 1997