Patty's Pinot Closet
Serves 6
Serve over polenta, dry toast, croutons or egg noodles.
| Ingredients: | ||
| 4 | oz | dried shiitake mushroom caps, reconstituted as directed |
| 1 | lbs | fresh shiitake mushroom caps, cleaned, stems removed and reserved |
| 1 | Tbsp | Olive Oil |
| 3 | Tbsp | butter |
| 1 | med onion, finely chopped | |
| 3 | tsp | flour |
| 1 | cup | Pinot Noir |
| 1 | cup | Mushroom liquid |
| to taste | salt and freshly ground pepper | |
| 1 | tsp | Black Currant vinegar |
| 1 | tsp | Black Currant Fruit Conserve |
| 1/2 | tsp | Coriander |
| 1/2 | tsp | Chili Powder |
| 1 | clove garlic, finely minced | |
| 1 | Tbsp | Soy Sauce |
| 2 | Tbsp | chives, finely minced |
Place dried shiitake and fresh shiitake stems in a saucepan with 2 cups water. Cover and bring to a simmer and simmer for 20 minutes. Remove dried shiitake and strain liquid. Discard shiitake stems. Return liquid to saucepan and boil until reduced to one cup. Slice cooked dried shiitake into 1/4 inch slices.
While dried shiitake are simmering, slice fresh shiitake into 1/4 inch slices.
Heat olive oil and butter in a large saute pan. Stir in onions, and cook over low heat until soft, stirring occasionally. Stir in flour and blend thoroughly until mixture just begins to bubble. Now gradually add wine and reduced mushroom liquid, stirring constantly until mixture begins to simmer. Simmer 3 or 4 minutes, stirring constantly. Add salt, black pepper, black currant vinegar, Black Currant Fruit Conserve, coriander, chili powder, garlic, and chives. Simmer 3 or 4 minutes more stirring constantly. Add the sliced dried and fresh shiitake mushrooms. Mix well, cover, and simmer gently for 25 minutes, stirring occasionally. Serve on freshly made dry toast, polenta, or egg noodles.