Shiitake And Wine Sauce Food
RED WINE AND WILD MUSHROOM SAUCE
Provided by Tyler Florence
Categories condiment
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.
SHIITAKE AND WINE SAUCE
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
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
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
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.
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