Veggies in Mushroom Sauce

Author: Justin
Serves 2-4
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.

Notes and Variations

The original calls for a liberal shake of salt and pepper.  Justin agrees, but does that at-table.


Adapted from "Pasta with Porcini Mushroom Sauce", from Sundays at Moosewood Restaurant.  This is an old favorite dish of hers, and I figured it would go with some fresh green beans we had.  Turns out lovely; I suspect it will go well with other strong veggies of this sort.