Makes: 4 cups
1 lb. Fresh Mushrooms 4 Tbsp. Olive Oil (may need more)
½ cup scallions, finely chopped 2 cloves garlic, finely minced
3 Tbsp. flour 2 cups chicken broth
1 cup dry white wine/water 2 Tbsp. tomato paste
2 Tbsp. Fresh Parsley (finely chopped) 1 tsp Fresh thyme leaves
½ tsp. salt 2 tsp. ground black pepper
Rinse, pat dry and halve fresh mushrooms. In medium saucepan, heat 2 Tbsp. of olive oil, add mushrooms and sauté 5 minutes. Remove mushrooms, set aside. Heat remaining 2 Tbsp. olive oil, add scallions and garlic sauté 4 minutes. Stir in flour, gradually add chicken broth and wine. Cook, stirring until thickened. Add remaining ingredients along with the reserved sautéed mushrooms.