Three Mushroom Saute

• 1 cup minced scallion, including green
• 3 tablespoons olive oil
• 1/4 pound each Shiitake, cultivated and Oyster mushrooms, trimmed and sliced
• Salt and pepper
• 2 cloves garlic, minced
• 1/3 cup dry white wine
• 1 cup beef stock or canned broth
• 1 tablespoon tomato paste
• 1/2 cup heavy cream, if desired
• 2 tablespoons minced fresh herbs, such as tarragon, chives, chervil or parsley

1. In a skillet set over moderate heat cook the scallion in the oil, stirring, for 2 to 3 minutes, or until softened.
2. Add the mushrooms and salt and pepper to taste and cook them, stirring occasionally, for 5 minutes.
3. Add the garlic and toss 1 minute.
4. Add the wine and reduce by half.
5. Add the broth and tomato paste and simmer 3 minutes, stirring.
6. Add the cream and simmer until lightly thickened.
7. Stir in the herbs.
8. Serve the saute over baked or grilled polenta or as a sauce for pasta.

scallion, olive oil, shiitake, salt, garlic, white wine, beef stock, tomato paste, heavy cream, fresh herbs

Taken from www.foodnetwork.com/recipes/three-mushroom-saute-recipe.html (may not work)