Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 3-4
  • One loaf baguette, sliced into ¾ inch thick pieces and toasted to golden brown on both sides.
  • 8 ounces shiitake mushrooms, sliced thin with stems
  • 3 TBSP butter
  • 3 TBSP chopped shallots
  • ¼ cup dry white wine (I use the pinot grigio, but a chardonnay or any dry white wine will work)
  • ¾ cup heavy cream
  • ¼ tsp kosher salt
  • ⅛ tsp freshly cracked black pepper
  • ¼ tsp crushed dried tarragon leaves (optional)
  • Additional kosher salt and freshly cracked black pepper to taste
  1. Wash and pat dry the mushrooms (I’m not in the "do not wash your mushrooms" group). Slice the stems and caps ⅛ inch thick
  2. All the sauteing for this recipe will be done over medium heat.
  3. Heat butter in a medium nonstick skillet. Add the chopped shallots and saute for 2 minutes, or until translucent.
  4. Add the mushrooms to the skillet. Stir and saute for about 7 minutes, or until light golden brown on both sides.
  5. Add ¼ cup white wine and saute for another 1 minute, until it is reduced (most of the wine will be cooked off with only 1-2 TBSP liquid in the skillet).
  6. Add the heavy cream, crushed dried tarragon leaves, salt and freshly cracked black pepper. Stir to combine and cook until thickened, about 2 minutes.
  7. Serve immediately with toasted baguette croutons.
Recipe by Persian Mama at