Romana Sauce

Recipe Ingredients

1 tablespoon	15ml	Unsalted butter
3 tablespoons	45ml	Olive oil
2 tablespoons	30ml	Minced onion - - (to 3tbspns)
1		Garlic clove - minced
2 cups	474ml	Assorted mushrooms - cleaned, sliced
		(such as hen-of-the-woods - Portobello,
		Shiitake - morel, porcini, cremini, pleurotte and chanterelle)
1		Salt
1/2 cup	118ml	Dry Italian white wine
1/2 cup	118ml	Heavy cream

Recipe Instructions

Heat the butter and olive oil in a large saute pan over medium heat. Saute the onion and garlic until the onion wilts. Add the mushrooms and salt, continuing to saute until the mushrooms release their liquid, about 2 minutes. Add the wine, and allow it to reduce for 3 minutes.

Add the cream, and simmer over medium-low heat, stirring occasionally, for 5 to 8 minutes, until sauce thickens. Season with more salt, to taste.

Source:
Martha Stewart Living Magazine, Dec 1996/Jan 1997

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