| A bunch of veggies (a big handful of green beans goes well) |
A handful of dried porcini mushrooms |
| 1 Tbl butter |
2 Tbl. chopped shallot |
| Dried rosemary |
~1-2 oz. dry marsala |
| ~1 tsp. concentrated tomato paste |
~2-4 oz. light or heavy cream |
| Fresh parmesan cheese |
Break the porcini into pieces, and soak in enough warm water to
cover them for 10-20 minutes. Remove the mushrooms from the water
and squeeze dry; chop further if desired. Reserve the mushroom
water.
Prep the veggies as appropriate -- steam them if necessary.
Melt the butter in a nonstick skillet over medium-high heat.
Toss in the shallots and a good shake of rosemary, and saute
briefly. Toss in marsala, and reduce. Toss in half of the
mushroom water, the tomato paste and the mushrooms, and reduce.
Toss in more mushroom water and reduce if desired.
Reduce heat to low; add the cream and mix. Toss in the
veggies, and mix to coat thoroughly. Do not let the sauce
boil. Remove heat, and grate some cheese over the top.
Serve immediately.