Mushroom Medley Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Tbsp olive oil
2 Tbsp butter
1/2 lb white mushrooms, thinly sliced
asparagus, a bundle, trimmed of tough end, then sliced on an angle
1 leek or 5 spring onions, white and light green parts only, thinly sliced on an angle
1 zucchini, halved lengthwise and thinly sliced on an angle
1/2 cup shelled fresh peas or frozen peas, thawed
Salt to taste
Pepper to taste
1/2 cup white wine
1 cup heavy cream
1 tsp nutmeg
For serving:
1/2 cup pine nuts
2 Tbsp olive oil
1 pint grape or cherry tomatoes, halved
2 cloves garlic, thinly sliced or chopped
1 cup grated Parmigiana-Reggiano
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Directions: |
Directions:In a large skillet, heat 2 Tbsp oil over medium high. Add the butter. When it foams, add the
mushrooms and cook, stirring often until lightly browned, about 5 minutes. Add the asparagus, leek,
zucchini and peas. Season with salt and pepper. Cook, tossing often until the zucchini and asparagus
are crisp-tender, about 4 minutes. Add the wine and stir until absorbed, about 2 minutes.
Stir in the cream. Reduce heat to low, season with nutmeg and more salt and pepper if needed.
Let gently simmer until slightly reduced and thickened, about 3 minutes.
Goes great with any meat or a meal in itself or with cooked noodles. |
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Number Of
Servings: |
Number Of
Servings:4 - 6 |
Preparation
Time: |
Preparation
Time:45 minutes to 1 hour |
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