Recipe courtesy of Michele Urvater

Three Mushroom Saute

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  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 servings
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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. 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.
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