Shiitake And Wine Sauce Recipes

SHIITAKE AND WINE SAUCE

Shiitake and Wine Sauce image

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.

Provided by dicentra

Categories Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 191.3, Fat 16.9, SaturatedFat 10.5, Cholesterol 56, Sodium 138.9, Carbohydrate 4.4, Fiber 0.8, Sugar 1.3, Protein 1.4

CHICKEN WITH CARAMELIZED SHALLOTS AND SHIITAKE-WINE SAUCE

Chicken with Caramelized Shallots and Shiitake-Wine Sauce image

This is a perfect autumn dish, full of rich flavor and deep color. Be sure to really press down on the chicken when you add it to the pan to help the shallots and green onions stick to the skin and form a sort of caramelized onion crust. I prefer dark meat because it is generally juicier and more flavorful, but this method works very well with both dark and light meat.

Yield makes 4 to 6 servings

Number Of Ingredients 6

Ingredients

6 bone-in chicken thighs or 4 bone-in or boneless breasts, with skin
Kosher salt and ground black pepper to taste
2 teaspoons olive oil
2 large shallots (about 4 ounces), thinly sliced
2 green onions (white and light green parts), chopped
Ingredients for Shiitake-Wine Sauce (page 167, see Note)

Steps:

Preheat the oven to 350°F.
Lightly season the chicken with salt and pepper. In a large, ovenproof skillet, heat the oil over medium heat until hot but not smoking. Add the shallots and green onions and cook, stirring, just until beginning to brown, about 2 minutes. Arrange the chicken over the onions skin-side down and use a spatula to firmly press each piece of chicken into the onions. Cover the skillet and cook until the shallots and green onions are browned and sticking to the skin of the chicken and the chicken is almost completely cooked, 8 to 10 minutes. Uncover and transfer the pan to the oven until the chicken is completely cooked, about 15 minutes.
Meanwhile, prepare the shiitake-wine sauce.
Transfer the chicken and the caramelized onions to individual plates or a serving platter. Pour over some of the sauce; transfer the remainder to a gravy boat and pass at the table. Serve.

SHIITAKE ANGEL HAIR PASTA

Shiitake Angel Hair Pasta image

Great with grilled beef dishes.

Provided by Ann

Categories Main Dish Recipes Pasta

Yield 4

Number Of Ingredients 12

Ingredients

6 ounces angel hair pasta
6 ounces fresh sliced shiitake mushrooms
1 clove garlic, minced
½ onion, chopped
¼ cup white wine
1 tablespoon olive oil
¼ cup chicken broth
½ cup heavy whipping cream
salt to taste
ground black pepper to taste
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

Saute garlic and onion in olive oil over medium heat; add mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste.
Meanwhile cook pasta in a large pot of boiling salted water until al dente.
Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.

Nutrition Facts : Calories 300.7 calories, Carbohydrate 28.4 g, Cholesterol 43 mg, Fat 16.3 g, Fiber 2.3 g, Protein 7.5 g, SaturatedFat 7.8 g, Sodium 194.4 mg, Sugar 2.1 g

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