Prep 10 mins
Cook 10 mins
I was given a HUGE bag of dried shiitakes, so I'm on the hunt for ways to use them up. This is from the Oakshire Mushroom Farm website.
- 3 1⁄2 ounces shiitake mushrooms
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄4 cup chopped onion
- 1⁄2 cup dry vermouth or 1⁄2 cup dry white wine
- 1⁄2 cup heavy cream (whipping)
- 1⁄2 teaspoon chopped fresh tarragon or 1⁄4 teaspoon dried tarragon, crushed
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- Remove stems from Shiitake Mushrooms (use in stews, to flavor broths, etc.); slice caps; set aside. In a small saucepan melt butter.
- Add onion; cook and stir for 3 minutes. Add mushrooms; cook and stir until onion is tender, about 2 minutes.
- Stir in vermouth, cream, tarragon, salt and black pepper; bring to a boil; boil until sauce is reduced to 1 cup, 4 to 5 minutes, stirring occasionally.
- Serve over chicken, fish, veal, and vegetables or in baked potatoes.