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Oyster Mushroom Sauce
- Unsalted butter
- 6 ounces sliced oyster mushrooms
- 4 chopped green onions
- 1 cup dry white wine
- 1 cup low-sodium chicken broth
- 2 large peeled and diced tomatoes
- 1 cup cream
In a skillet, melt the butter. Saute the sliced oyster mushrooms and green onions until the mushrooms soften, about 3 minutes; remove and set aside.
To the skillet, add the white wine, chicken broth and tomatoes; bring to a boil. Boil until reduced to 3/4 cup sauce, about 20 minutes. Add the cream; bring to a boil. Reduce the heat. Return the mushroom mixture to the sauce and heat through. Serve over baked chicken or broiled seafood steak such as halibut, bass or tuna.
Recipe reprinted by permission of Mushroom Council. All rights reserved.
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