- 4
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Ingredients
- 1 pound shiitake mushrooms
- 1 cup chicken stock
- 4 tablespoons butter
- 2 tablespoons minced shallots
- Salt to taste
- Freshly-ground black pepper to taste
Preparation
Step 1
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.
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