Shiitake Mushroom Sauce with Marsala

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

  1. In a large skillet saute the shallots in butter for 1 minute.

  2. Add the Shiitake mushrooms and cook over medium high heat for 2 minutes.

  3. Remove the mushrooms from the pan and set aside.

  4. Add the Marsala to the pan and cook over high heat for 1 minute.

  5. Add the chicken stock and cook until it is reduced by half.

  6. Add the cream and cook over high heat for 3 minutes or until the sauce is of creamy consistency.

  7. Return the mushrooms to the pan, salt and pepper to taste and serve.










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Wylie Mycologicals, 166 South Bass Lake Road, RR 1, Georgian Bluffs, Ontario, Canada, N0H 2T0       Tel (519)-534-1570


Wylie Mycologicals is a member of The Canadian Mushroom Growers Association
Copyright 2012 Wylie Mycologicals. All Rights Reserved.