Shiitake Mushroom Sauce with Marsala

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.