| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 1 | pk | Fresh shiitake mushrooms; (8 ounce) |
| 3 | tb | Margarine |
| 4 | Tangerines; Juice of (4 to 5) | |
| 1 | ts | Arrowroot |
| Cornstarch mixed with 1/8 cup of water | ||
| 1 | Capful cooking sherry; (optional) |
INSTRUCTIONS
Fresh shiitake mushrooms are now widely cultivated and should be available from your favorite local grocer. Cut and remove stems and slice mushroom caps into long slivers or pieces. Melt butter in your skillet over medium heat and saute or stir-fry the shiitake till somewhat limp. Add fresh tangerine juice and the sherry and continue to stir. Then add the arrowroot or cornstarch and water mixture while continuing to stir. Stir till sauce thickens to the consistency you prefer. Ladle sauce over any form of meat, poultry, pork, veal, ham or fish. Also a great sauce to "wake-up" leftovers like turkey. The combination of tangerine and shiitake is difficult to explain, other than being refreshing and woodsy at the same time. This recipe will make enough sauce to serve 4-6. Enjoy! Converted by MC_Buster. Converted by MM_Buster v2.0l.
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