Sautéed Shiitake Mushrooms
- 1 pound shiitake mushrooms
- 1 cup chicken stock
- 4 tablespoons butter
- 2 tablespoons minced shallots
- Salt to taste
- Freshly-ground black pepper to taste
Wash mushrooms thoroughly and carefully. Separate stems and caps. Slice stems into thin slivers and add to stock in small saucepan. Simmer, covered, about 10 minutes.
Heat butter in a large skillet and sauté shallots for 1 minute. Add mushroom caps and sauté until barely softened. Add stock mixture and heat until most of the liquid has evaporated.
This recipe yields 4 servings.