Shiitake And Wine Sauce Recipes

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WILD MUSHROOM SAUCE



Wild Mushroom Sauce image

This sauce is excellent over most grilled meats, including veal or beef medallions. Mushroom varieties noted are suggestions--substitute based on local availability or preference. A standard mushroom sauce can be prepared by substituting all wild mushrooms for the typical grocery store variety.

Provided by Bill L.

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 10

4 tablespoons butter
¼ cup finely chopped shallots
2 ounces portobello mushrooms, sliced
2 ounces crimini mushrooms, sliced
2 ounces shiitake mushrooms, sliced
2 ounces morel mushrooms, sliced
2 ounces chanterelle mushrooms, sliced
½ cup red wine
6 fluid ounces beef demi glace
salt and freshly ground black pepper to taste

Steps:

  • Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi glace, and simmer for 6 minutes, or until sauce has thickened.

Nutrition Facts : Calories 388.6 calories, Carbohydrate 21.1 g, Cholesterol 32 mg, Fat 30.4 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 1923.3 mg, Sugar 1.2 g

BEEF TENDERLOIN IN A PORT SHIITAKE REDUCTION



Beef Tenderloin in a Port Shiitake Reduction image

This recipe combines the tenderness of filet mignon with a velvety port shiitake reduction. A simple, yet elegant meal with earthy overtones that is served best over sweet potato and hazelnut mashed potatoes with bacon and balsamic glazed sugar snap peas. Enjoyed best over candle light with the one you love.

Provided by jonnyd523

Categories     100+ Everyday Cooking Recipes

Time 1h20m

Yield 4

Number Of Ingredients 8

1 ½ pounds beef tenderloin, cut into 1-inch cubes
salt and pepper to taste
2 tablespoons extra-virgin olive oil, divided
2 cups shiitake mushrooms, thinly sliced
2 cups port wine
1 tablespoon seedless raspberry jam
1 teaspoon Worcestershire sauce
1 cup beef broth

Steps:

  • Season the tenderloin cubes with salt and pepper to taste and set aside at room temperature as you continue preparing the recipe.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Stir in the shiitake mushrooms, and cook until they have wilted and are beginning to turn golden brown, about 5 minutes. Remove the mushrooms from the skillet and set aside; heat the remaining olive oil in the skillet until it begins to smoke, the sprinkle in the cubed beef tenderloin. Cook on all sides until browned on the outside and the meat is cooked just under your desired degree of doneness, about 5 minutes for medium rare. Remove the steak from the skillet and set aside.
  • Pour the port wine into the skillet and bring to a boil over high heat. Boil until the port has reduced by half, then whisk in the raspberry jam, Worcestershire sauce, beef broth, and shiitake mushrooms. Continue cooking until the sauce has reduced to 1/2 cup, about 30 minutes. Once reduced, stir in the tenderloin cubes, and reheat.

Nutrition Facts : Calories 504.2 calories, Carbohydrate 11.7 g, Cholesterol 86.6 mg, Fat 27.4 g, Fiber 0.9 g, Protein 28.2 g, SaturatedFat 9 g, Sodium 117.5 mg, Sugar 5.6 g

CREAMY SHIITAKE ALFREDO



Creamy Shiitake Alfredo image

Rich, meaty mushrooms add a filling and satisfying element to a bowl of pasta tossed in a creamy alfredo sauce that will keep you warm on those chilly fall and winter nights.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 50m

Number Of Ingredients 10

Coarse salt and ground pepper
3/4 pound fusilli or other short twisted pasta
2 tablespoons unsalted butter
3 small shallots, thinly sliced
3 garlic cloves, minced
1 pound shiitake mushrooms, stemmed and thinly sliced
2 tablespoons chopped fresh thyme leaves
1/2 cup dry white wine, such as Sauvignon Blanc
3/4 cup heavy cream
Grated Parmesan, for serving

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Drain.
  • Meanwhile, in a large skillet, melt butter over medium-high. Add shallots and garlic and cook, stirring, until shallots are translucent, about 5 minutes. Add mushrooms and thyme and cook until mushrooms are tender, about 2 minutes. Add wine and cook until liquid is reduced by half, about 2 minutes. Reduce heat to low, stir in cream, and cook until warmed (do not let boil). Season with salt and pepper. Add pasta to skillet, toss to combine, and top with Parmesan.

Nutrition Facts : Calories 624 g, Fat 24 g, Fiber 7 g, Protein 17 g, SaturatedFat 14 g

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

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

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SHIITAKE AND WINE SAUCE RECIPES
When the steaks are done, set aside to rest in a warm place while finishing the sauce. Meanwhile, melt 3 tablespoons of butter in a saucepan over medium heat. Stir in the garlic and ginger, cook gently until fragrant and translucent, about 1 1/2 to 2 minutes. Add the shiitake mushrooms and 1/2 teaspoon salt, and cook until softened, 3 to 4 ...
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Top Asked Questions

How to cook linguine in shiitake wine sauce?
Linguine in Shiitake Wine Sauce! You can’t believe this pasta is vegan, super creamy with a trick to making glossy, delicious pasta. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just browned, about 30 seconds-1 minute.
How do you cook with shiitake mushrooms?
-While your pasta cooks, place a large pan over medium-high heat, and drizzle in about 3 tablespoons of olive oil; once hot, add in the sliced shiitakes mushrooms, plus a good pinch of salt and pepper, and saute for a few minutes until golden-brown; spoon into a bowl and keep warm.
What kind of sauce goes with bucatini pasta?
Bucatini Pasta with Garlic Butter Sauce. A bowl of this bucatini pasta with garlic butter sauce is rich and comforting with a baby spinach, earthy shiitake mushrooms, and a fragrant hint of white wine—it’s the perfect companion when a bit of sophisticated coziness is craved.

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