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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I was given a HUGE bag of dried shiitakes, so I'm on the hunt for ways to use them up. Ingredients:
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 |
Directions:
1. Remove stems from Shiitake Mushrooms (use in stews, to flavor broths, etc.); slice caps; set aside. In a small saucepan melt butter.
2. Add onion; cook and stir for 3 minutes. Add mushrooms; cook and stir until onion is tender, about 2 minutes.
3. 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.
4. Serve over chicken, fish, veal, and vegetables or in baked potatoes.
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