Chef Philippe Pinon sweats assorted mushroom stems with shallots and garlic. He deglazes with saké and Madeira, reduces by half, adds cream and reduces it slightly. He purées and strains it and seasons the liquid with salt and togarashi pepper.He sautés oyster, shiitake and button mushrooms with sliced scallions, sun-dried tomatoes and garlic in butter until lightly browned and soft. He deglazes with mushroom stock, saké and Madeira. He adds the mushroom sauce along with ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?