Free Recipe Romana Sauce
Recipe Type: M Recipes
Recipe Preparation: stir
Cooking Ingredients for Romana Sauce Recipe
1 tb Unsalted butter
3 tb Olive oil
2 tb Minced onion -; (to 3tbspns)
1 Garlic clove; minced
2 c Assorted mushrooms; cleaned,
-sliced
(such as hen-of-the-woods;
-portobello,
Shiitake; morel, porcini,
-cremini,
Pleurotte; and chanterelle)
1 pn Salt
1/2 c Dry Italian white wine
1/2 c Heavy cream
Romana Sauce Preparation
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 S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Per serving: 874 Calories (kcal); 96g Total Fat; (96% calories from fat); 3g Protein; 4g Carbohydrate; 194mg Cholesterol; 180mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 19 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
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