Ingredients
2 lb. mixed mushrooms, chopped
if using dried mushrooms rehydrate before adding to pan
4 T butter, unsalted
2 leeks, chopped
2 cloves garlic, minced
1 t thyme leaves
1/4 c red wine or sherry
salt and pepper, to taste
1/4 c half and half
1/4 c Romano OR Parmesan cheese, grated/shaved
Method
In large saute pan over medium heat melt 2 T butter.
Saute leeks cooking 5 minutes.
Add garlic and thyme, cook 1 minute.
Season with salt and pepper.
Transfer leek mixture to a bowl and hold.
Deglaze pan with wine or sherry and simmer until liquid begins to evaporate
Stir in 2 T butter and mushrooms continuing to saute until mushrooms become dry and golden.
Hold mushrooms to prepare starch.
Prepare pasta, rice, quinoa, or polenta as usual and hold.
Return the mushroom mixture to the stovetop over medium heat 1 minute.
Add the leeks mixture back to the mushrooms
Add the cream to the mixture and heat to warm.
Add 2 T cheese to the sauce and combine.
Combine the sauce with the chosen starch
Garnish with grated/shaved cheese.
Serve.