Mushrooms are not everyone’s cup of tea. For those of you who love them, however, this recipe will have you dancing in the aisles. Alright, maybe a bit of an exaggeration, but it is still a dish worth trying! It can function as a standalone side dish, or as a topping for your main protein source, whether it be chicken, beef or pork. If you don’t eat meat, try it over brown rice or couscous. The nuttiness of the Shiitake mushrooms paired with the creamy bite of wine sauce can add some zing to an otherwise mundane meal.
Adapted from missolive.hubpages.com
Ingredients:
4 ounces Shiitake Mushrooms
2 tbsp butter or margarine
1/4 cup chopped onion
1/2 cup dry white wine
1/2 tsp matcha
1/2 cup heavy whipping cream
1/4 tsp crushed dried tarragon
1/8 tsp salt
1/8 tsp ground black pepper
Directions:
Remove long stems from Shiitake Mushrooms. Slice mushrooms into long strips. In a small saucepan, melt butter on medium heat. Add chopped onion and mushroom strips, and glaze for about 3 minutes. While mushrooms and onions are glazing – whisk matcha, white wine, heavy cream, tarragon, salt and pepper in a medium bowl. Pour liquid over mushrooms and onions and bring to a light boil – then, lower to medium low heat and stir lightly for about 5 minutes. Can be served over chicken, rice, and potatoes, or alone.
