Shitake Mushrooms in Basalmic Reduction

Basalmic Reduction

35 minutes

Ingrediants

• 1/4 lb butter (1 stick)
• 1/2 cup light brown sugar
• Basalmic Viniger, aged, 12 oz

Instructions

• At high heat, in a pan, melt butter until it’s half melted
• Add 1/2 cup brown sugar
• Reduce to medium heat
• Stir for approximately 2 minutes
• Turn off heat, remove pan from stove
• CAUTION: BURN RISK Add entire 12 oz basalmic viniger as soon as it stops bubbling
• Put pan back on stove (no heat)
• Whisk, should be runny
• TASTE: should be sweet & sour
• If too sour, add brown suger, as needed (in 1 tablespoon  increments), until not too sour
• Turn heat back on, med-lo
• Stir occasionally (every 5 minutes)
• Takes approximately 30 minutes
• NOTE: Should coat a spoon when done

Shitaki Mushrooms

5 minutes

Ingrediants

• 2 lbs Shitake Mushrooms, minus stems (stems are not tasty)
• Olive oil, extra virgin
• 1/4 lb butter (1 stick), chopped in 4 equal pieces
• Kosher salt
• Cracked Pepper

Instructions

• Remove stems from mushrooms
• Slice mushrooms in to 8-10 thin slices per cap
• Thinly coat the bottom of a pan with olive oil
• Heat on high until you see the olive oil evaporating for approximately 90 seconds (slight distortions in the air above the pan)
• Add 1/4 lb butter in four equal portions to the pan
• Add mushrooms almost immediately (allow butter to start to melt)
• Stir
• NOTE: Mushrooms shrink
• When all mushrooms sauted evenly, then season with salt & pepper to taste
• Plate mushrooms
• Drizzle Basalmic Reduction (above) on mushrooms