Sake Shitake Mushrooms

Sake shitakes.  Has a nice ring to it. 

I was looking for an accompaniment for my brown sugar glazed Chilean sea bass and my friend Lauren suggested shitake mushrooms.

Hold the phone.

I need to mop up the drool on my keyboard that formed from typing brown sugar glazed Chilean sea bass.  I just got done making it and OH MAN are you in for a treat.  But that my friends, is coming tomorrow.  Until then, follow me.

Since this was going to be a side, I didn't put too much thought into the recipe itself and pretty much winged it.  Lucky for you and me both, this came out quite tasty.  The only thing I added that's not featured in the ingredients pic is a splash or two of chicken stock.  Just FYI.

So, our ingredients for this yummy side include:

Shitake Mushrooms

Unsalted Butter

Low Sodium Soy Sauce

Garlic 

Sake

Low Sodium Chicken Stock (not pictured)

Shitake mushrooms are da bomb.  They give off this delicious mushroomy flavor and have an awesome texture as well.  I bought mine pre washed and pre cut just to make my life a tad easier.

Melt the butter in the pan and add your chopped garlic.

Once the mushrooms start sizzling away and absorb most of the butter, add the chicken stock and soy sauce.  Let most of the chicken stock reduce on high heat and once all of the moisture is almost gone, add the sake and continue to cook on medium until most of the sauce has reduced down.

This is what they should look like when you are done.  This was enough mushrooms for two people, cause that's all I got.

Mmmm see how the mushrooms soaked up all of the saucy goodness?  I never would have thought to cook with sake.  I cook with wine all of the time, but never with sake.  Try it!  It adds a similar depth of flavor that wine adds but compliments the Asian flavor profile we're working with here.

Just wait to see what I have for you tomorrow.  HOLLLAAAA.  Stay hungry! 

Sake Shitake Mushroom Recipe

5 oz Shitake Mushrooms 

3 Tbs Sake

2 Tbs Low Sodium Soy Sauce

1/3 Cup Low Sodium Chicken Stock

1 Tbs Unsalted Butter

1 Garlic Clove, chopped 

Melt butter over medium heat and sautee garlic for 30 seconds or so.  Add your mushrooms and stir until they start to sizzle.  Add your chicken stock and soy sauce and let that reduce down/absorbed by shrooms until there is very little liquid left.  Turn the heat up to high and add the sake and let it reduce down again.  Enjoyyyyyyyyyyy! 

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