Shiitake Mushroom and Leek Cream Sauce
Shiitake Mushroom and Leek Cream Sauce
Rated 5.0 stars by 1 users
Category
Dinner
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Author
Jess Anderson
Mushroom cream sauce is a wonderfully versatile addition to noodle or meat dishes, and the recipe itself is quite flexible. You can adjust the thickness of your sauce to your liking by simply reducing it in the pan or thinning it out with a little broth. There are no hard and fast rules here, have fun!
Ingredients
1 leek, washed and chopped, light green and white parts (slivered onion or shallot also works)
4 ounces of Fat Moon Shiitake Mushrooms, stems removed
3 tbsp Micro Basil (or herb of your choice, to taste)
2 Cloves Garlic, minced
1 Generous Pat of Butter
Pinch of Salt
1 cup Heavy Cream
1 Tomato, diced
Splash of White Wine, if desired.
Directions
If using pasta, prepare it according to package directions while making your cream sauce.
Heat a large skillet over medium heat. Add butter and stir until melted. Add garlic and stir for 30 seconds-1 minute or until fragrant. Add leeks and continue to stir for a few minutes, a small splash of white wine can be added as desired.
Add shiitakes to the skillet and continue to gently stir. When the mushrooms start to release their water, add in your cream and reduce until desired thickness is achieved, adding in your chopped tomato just at the end to warm it through. Season to taste and serve over pasta.
Recipe Note
The ingredients here are quite flexible, for example I used 1 leek, but slivered onion or shallot would also work nicely. Shiitakes pair well with lots of herbs so use your imagination. Beyond that, a bit of cream, a couple of cloves of garlic, a generous pat of butter, and a pinch of salt will treat you right. And, fresh garden tomatoes make for the perfect little stir-in at the end.