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| What You Need: |
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8 tablespoons butter
½ cup finely chopped scallions, including 3 inches of the green tops
¼ cup finely chopped onions
2 teaspoons finely chopped garlic
1 cup finely chopped fresh mushrooms
2 tablespoons flour
½ cup finely chopped lean cooked smoked ham
1 cup chicken stock, fresh or canned
½ cup dry red wine
Salt
Freshly ground black pepper
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| How To Cook: |
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1. In a heavy 8- to 10-inch skillet, melt the butter over moderate heat. When the foam subsides, add the scallions, onions and garlic and, stirring frequently, cook for about 5 minutes, or until they are soft but not brown.
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2. Add the mushrooms and, still stirring from time to time, cook for about 5 minutes longer, or until they are soft and almost all of the liquid that accumulates in the pan has evaporated. Add the flour and mix well. Then stir in the ham.
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3. Stirring constantly with a wire whisk, pour in the chicken stock and wine in slow, thin streams and cook over high heat until the sauce comes to a boil, thickens lightly and is smooth.
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4. Reduce the heat to low and simmer for 2 or 3 minutes longer to remove the raw taste of the flour. Then taste and add salt and pepper if you wish.
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