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
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.