Los Tres Hongos (3 mushroom sauté)

From the Kitchen of Hazel Dell Mushrooms, Re-printed with permission
Hazel Dell Mushrooms, 3925 E. County Road 32, Fort Collins, CO 80525 (970-226-0978)

1 cup minced scallion
3 tbsn olive oil
1/4 lbs each of 3 kinds of Hazel Dell Mushrooms [or mushrooms of your choice and that you have on hand]
Salt and pepper
2 cloves garlic, minced
1/3 cup dry white wine stock
1 cup beef stock or canned broth
1 tbsn tomato paste
1/2 cup cream, if desired
2 tbsn minced fresh herbs such as tarragon, chives, chervil, or parsley

Cook the scallions and oil in a skillet over medium heat for 2-3 minutes until softened. Add the mushrooms and salt and pepper to taste and cook them stirring occasionally, for 5 minutes. Add the garlic and toss 1 minute. Add the wine and continue to cook until volume is reduced by 1/2. Add the broth and tomato paste and simmer 3 minutes, stirring. Add the cream and simmer until lightly thickened. Stir in the herbs. Serve the sauté over baked or grilled polenta, or as a sauce for rice or pasta