Shiitake Mushroom Sauce
2 shallots, chopped fine
1 large garlic clove, minced
2 tbsp. olive oil
1/2 pound fresh shiitake mushrooms, sliced thin
1/3 cup sweet sherry or marsala
1 cup chicken or beef stock
2/3 cup heavy cream
1/4 cup finely minced parsley
sea salt to taste
fresh ground pepper to taste
1 tbsp. chili oil (optional)
1. Heat the olive oil in a saute pan, add the shallots and garlic and soften, add the mushrooms and cook until they soften. Add the sherry or marsala and cook until the mushrooms are cooked.
2. Pour in the stock and cook until the stock has reduced by about 1/2. Pour in the cream and continue to simmer until the sauce is thick. Add the parsley, sea salt, pepper and optional chili oil.
Serve over grilled rib eye steaks.