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- 2 lbs. of sturdy mixed wild or cultivated mushrooms, wiped clean of detritus with a damp rag
- 1/2 cup red wine
- 1/2 cup sherry
- 2 cups veal or chicken stock
- 1/2 cup chopped tomatoes in their own juices (canned is fine)
- 1 tsp. tomato paste (try the Italian variety that comes in a tube)
- 3 tbs. olive oil
- 2 tbs. sliced garlic cloves
- 1/4 cup minced shallots
- 2 tbs. fresh thyme leaves
- 1 tbs. fresh rosemary leaves
Slice the mushrooms.
Place the oil in a large sauté pan over high heat. When oil is very aromatic and the surface ripples, add the mushrooms.
Sauté until caramelized. Add garlic, shallots, herbs and tomato paste.
Sauté to glaze the shallots and add the chopped tomatoes and juices. Toss briefly and add the wine and sherry. Reduce liquids by half and add the stock.
Simmer until sauce adequately naps the back of a spoon.
Season with salt and pepper, and perhaps a drizzle of truffle oil.
Serve in, over or next to anything you like (see above for suggestions). Or simply enjoy on a toasted slice of hearty, whole-grain bread.
This recipe originally appeared in “Mmmm…Mushrooms” that was published in March 2001 issue of Experience Life.