Ingredients
- 2 tablespoon butter
- 1 cup mushrooms; sliced
- 1/4 cup leek; sliced
- 1 tablespoon shallot; chopped
- 1/2 tsp. garlic; minced
- 1/4 cup red burgundy wine
- 1/4 cup chicken stock
- 1 cup ripe plum tomatoes; chopped
- 1/4 tsp. Mediterranean oregano; dry
- 1 tsp. rosemary; chopped
- 1 tsp. Italian flat-leaf parsley; chopped
- 1 green onion
- 1 tablespoon basil; chopped
- 1/2 tsp. tarragon; chopped
- 1/4 tsp. thyme; chopped
- 1/2 tsp. fresh lemon juice
- Sea Salt & fresh ground pepper; to taste
Instructions
In butter, saute’ mushrooms until caramelized, add garlic, shallot cook until translucent, deglaze with red wine and chicken stock. Reduce the liquid by half. Add plumb tomatoes, leeks, herbs, cook 2 minutes, add the green onion and lemon juice, bring up to serving temperature, salt and pepper to taste.