Ingredients

• 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

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Instructions

1. 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.