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Mushroom Medley Recipe

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This recipe for Mushroom Medley, by , is from Nichols Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Victoria Unutoa-White "Torie"

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp olive oil
2 Tbsp butter
1/2 lb while 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

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 as a meal in it's self or with cooked noodles.

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
45 minutes to 1 hour

 

 

 

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