Persian Mama

Persian Food, Desserts, Baking and Pastry Recipes with step-by-step instructions and illustrations

  • Home
  • All recipes
  • Index
  • Helpful Tips
  • ABOUT US
  • Culture

SHIITAKE MUSHROOMS IN WINE CREAM SAUCE

December 29, 2014 By Homa 2 Comments

shiitake mushrooms in wine cream sauce
Shiitake Mushrooms in Wine Cream Sauce is my go to recipe when I want to serve a delicious appetizer without spending too much time prepping and cooking it. It takes only a few minutes to prepare and it is very elegant for any get together.
ing
Shiitake mushrooms are very flavorful and add so much taste to this appetizer, but I have also made this recipe with Portobello and baby Portobello mushrooms with delicious results.
in the pan
The time indicated in the recipe reflects the time required to cook the shiitakes.  Since different mushrooms cook at different times, if you choose to use another type of mushroom please saute until it is tender before adding the wine.
with cream
The white wine is reduced before adding the heavy cream.
shiitake mushrooms in wine cream sauce
The Shiitake Mushrooms in Wine Cream Sauce is a simple and delicious appetizer that is wonderful with toasted baguette croutons.  Also for a little different flavor, you can leave out the tarragon and see which one you like better. I personally am bias towards tarragon.

 

SHIITAKE MUSHROOMS IN WINE CREAM SAUCE
 
Print
Prep time
10 mins
Cook time
12 mins
Total time
22 mins
 
Author: Homa
Recipe type: Appetizer
Serves: 3-4
Ingredients
  • 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
Instructions
  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.
3.2.2925

Filed Under: Appetizers, Quick & Easy, Recipe, Side Dishes, Vegetarian Tagged With: cream sauce, French baguette, hors d'oeuvres, shallots, shiitake mushrroms

« SHABE YALDA شب یلدا | BAGHLAVA CAKE
DOLMEH BADEMJAN | STUFFED EGGPLANT »

Comments

  1. Maria says

    January 10, 2015 at 1:38 pm

    I think I’m in a craving for mushrooms mood. I’ve revisited this recipe post several times now and I still can’t get enough of it! I must make it soon.

    Reply
  2. Persian Mama says

    January 11, 2015 at 12:03 am

    Thanks Maria, I know what you mean about craving mushrooms. I love mushrooms too! Let me know what you think of the recipe.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Homa

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter


Popular Recipes

Fall is the pomegranate season, and I feel it is the perfect time to share my Fesenjan, or Fesenjoon recipe (chicken stew with walnut and pomegranate sauce). Beautiful red ripe pomegranates are available in most supermarkets. This jeweled fruit is the wonder of nature and makes you think about the intricate design that nestles precious gems that…

Read More »

Kabob Koobideh (کباب کوبیده) is made with ground lamb or beef or a combination of the two.  This is one of the most popular kabobs you can find on the streets of Iran. This Kabob is usually grilled over hot coals and is served in fancy restaurants and clubs, as well as in the little shacks…

Read More »

 Barbari, Noon Barbari, or Nan Barbari, is a popular traditional Persian flat bread with a crisp crust and light airy texture. Noon, or nan, means bread in Farsi. This bread is best when eaten hot right out of the oven and it is the most favored bread for breakfast (sobhaneh). Some of the special delicacies enjoyed with…

Read More »

  • Privacy
  • Home
  • ALL ABOUT HERBS
  • ALL ABOUT LEGUMES
  • ALL ABOUT SPICES
  • All recipes
Return To Top
Copyright © 2021 Persian Mama