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Ingredients
8 ounces unsalted butter
1 medium red onion, peeled and thinly sliced
2 cloves garlic, peeled and thinly sliced
8 shiitake mushroom stems
1 medium ripe tomato, coarsely chopped
1 bay leaf
1 teaspoon black peppercorns
⅓ cup balsamic vinegar
⅓ cup water
Salt and freshly ground black pepper to taste
Nutritional analysis per serving
6 grams carbs; 61 milligrams cholesterol; 233 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 23 grams fat; 1 gram fiber; 250 milligrams sodium; 1 gram protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut 6 tablespoons of the butter into ½-inch cubes. Refrigerate. Melt the remaining butter in a large saucepan over medium heat. Add onion, garlic, mushroom stems, tomato and bay leaf. Cook, stirring occasionally, until the vegetables are soft but not brown, about 6 minutes.
- Step 2
Add vinegar and water. Reduce over medium high heat until just a syrupy liquid remains, about 8 minutes. Lower the heat slightly. Whisk in the cold butter, 2 to 3 pieces at a time, allowing each addition to be absorbed before adding the next. Strain through a fine sieve. Season with salt and pepper. Keep warm over a double boiler.
Private Notes
Comments
Excellent with the recipe "sauteed salmon with sweet corn" and probably a good sauce for many such dishes. Mild and flavorful. The peppercorns go in with the mushroom mixture as they are omitted from the directions. I used the stems from mixed mushrooms, not just shiitake.
Excellent with the recipe "sauteed salmon with sweet corn" and probably a good sauce for many such dishes. Mild and flavorful. The peppercorns go in with the mushroom mixture as they are omitted from the directions. I used the stems from mixed mushrooms, not just shiitake.