Leek Shitake Cream Sauce
I had a wonderful gnocchi dish with this sauce at a local restaurant. I de-constructed it and came pretty close. Serve this with pasta or gnocchi. This should make enough for 4 servings.
1 large leek- trimmed (white and light green parts only)- rinsed- chopped
2 cups sliced fresh shitake mushrooms
1/2 cup dry white wine
1/2 cup vegetable or chicken stock
1-2 T heavy cream
1/2 t kosher salt
1/2 t fresh ground black pepper
3 T unsalted butter- divided
Melt 2 T of the butter in a large saute pan on med- hi heat. Saute the mushrooms for 2-3 minutes- stirring frequently- sprinkle with the salt and pepper. Remove to a bowl along with the juices while they are still a little firm.
Add the other T of butter to the pan and when bubbly add the chopped leeks. Saute for 2- 3 minutes- stirring frequently. Add the wine and stock and reduce by almost half- this might take 6-7 minutes. When reduced, add back the mushrooms with their juices , next the cream and warm through. Adjust for seasoning.