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Maitake Mushroom Sauce

For Maitake Mushroom Sauce


shallots 2 pc
garlic 1 clove
Maitake mushroom 120 g
white wine vinegar 10 ml
white wine 120 ml
chicken stock 200 ml
double cream 100 ml
thyme 2 sprigs
chopped fresh tarragon 1 tbsp
salt & pepper
butter 1 knob
oil 1 tsp


  • Finely dice shallot and garlic

  • Sauté shallots and garlic with oil and butter until translucent  

  • Add mushrooms with a pinch of salt and thyme until nicely colored

  • Add wine and vinegar reduce until hardly any liquid remains

  • Add stock and reduce by half then add cream and reduce until coating consistency

  • Season to taste and add tarragon




  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g

credit to chefthombateman

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