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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Secrets in the Syrup by Jean-Georges Vongerichten, this is great served with fish, steak, or veal! Try it on Salmon With Roasted Shiitakes and Mushroom Sauce! Ingredients:
4 tablespoons grapeseed oil (or olive oil) |
14 ounces shiitake mushrooms, stems chopped (from 2 pounds shiitake mushrooms) |
3 cups water |
3 cups chicken broth |
Directions:
1. In a large skillet, heat the oil until shimmering. Add the shiitake stems and cook over moderate heat, stirring a few times, until deeply browned, 5 minutes. Add the water and broth and bring to a boil over high heat. Boil until reduced to 1 cup, about 10-15 minutes. Strain the broth and return it to the saucepan. Boil over high heat until reduced to 1/4 cup, about 7 minutes.
2. Serve with fish, steak, chicken, or veal.
3. To make ahead:.
4. The Mushroom Syrup can be refrigerated overnight. Melt it in a microwave oven before serving.
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