November 29, 2009
2 Tbl. butter
2 Tbl. minced shallots
4 oz. Shiitake Mushrooms, stems removed, caps sliced
1/2 cup dry Marsala wine or Sherry
1/2 c. chicken stock, preferably homemade
3/4 c. whipping cream
salt and pepper
In a large skillet saute the shallots in butter for 1 minute.
Add the Shiitake mushrooms and cook over medium high heat for 2 minutes.
Remove the mushrooms from the pan and set aside.
Add the Marsala to the pan and cook over high heat for 1 minute.
Add the chicken stock and cook until it is reduced by half.
Add the cream and cook over high heat for 3 minutes or until the sauce is of creamy consistency.
Return the mushrooms to the pan, salt and pepper to taste and serve.
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May 10, 2012
Shiitake Mushroom Salad
November 14, 2013
November 3, 2011
December 1, 2010
Shiitake Mushroom Sauce with Marsala
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November 1, 2007
Mushroom Medley Risotto
November 3, 2005
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