This sauce is well worth adding to your repertoire. It is incredibly versatile being equally wonderful with pasta, rice, chicken, grilled meat and seafood. No-one will be able to figure out why it tastes so gorgeous and exotic and you will wow your guests with it. Oh and it’s quick and easy!
Serves 4 as an entree
1 lb fresh shitake mushrooms
3 tbsp unsalted butter
2 tbsp chopped fresh chives
1/2 cup heavy cream
1/4 cup white vermouth or white wine
1 tbsp thin soy sauce
1 tsp dark sesame oil (toasted is great)
1/4 tsp grated orange zest
1/8 tsp Asian chile sauce
1 tbsp finely minced fresh ginger
To do in advance, (up to 8 hours) discard the stems from the fresh shitake mushrooms. Cut each cap into 4 wedges. Set aside the unsalted butter and chopped chives. In a bowl, combine all the remaining ingredients, then refrigerate until you’re ready to cook the dish.
Place a 12 inch saute pan over medium high heat. Add the butter and when it’s melted, add the mushrooms.
Saute the mushrooms until they absorb the butter, then add the cream sauce. Bring the sauce to the boil and boil the mushrooms, stirring until the sauce has thickened enough to lightly coat the back of a spoon. (about 4 minutes) Add the chives to the sauce, and serve with whatever you like.