This recipe is part of the recipe for Cheese Ravioli with Wild Mushroom Sauce
Makes about 3 cups
|12||ounces shiitake or porcini mushrooms, sliced|
|6||ounces cremini or button mushrooms, sliced|
|3||tablespoons olive oil|
|1-1/2||cups sliced green onions and tops|
|1||tablespoon dried basil|
|1/2||to 1 teaspoon dried thyme leaves|
|3||cups vegetable broth, divided|
|2||tablespoons minced parsley|
|4||to 6 dashes hot pepper sauce|
- Heat oil in large skillet over medium heat until hot. Add mushrooms, green onions, basil and thyme; cook and stir 5 minutes or until mushrooms release liquid. Continue cooking 10 minutes or until mushrooms have darkened and all liquid is evaporated, stirring occasionally. Add 2-3/4 cups broth; bring to a boil. Reduce heat to medium-low and simmer, uncovered, 10 to 12 minutes or until broth is reduced by one-third. Return liquid to a boil.
- Combine cornstarch and remaining 1/4 cup broth in small cup. Add to mushroom mixture. Boil, stirring constantly, 1 to 2 minutes or until thickened. Stir in parsley, salt and pepper sauce.
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