Shiitake And Wine Sauce - cooking recipe

Ingredients

3 1/2 ounces shiitake mushrooms
2 tablespoons butter or 2 tablespoons margarine
1/4 cup chopped onion
1/2 cup dry vermouth or 1/2 cup dry white wine
1/2 cup heavy cream (whipping)
1/2 teaspoon chopped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Preparation

Remove stems from Shiitake Mushrooms (use in stews, to flavor broths, etc.); slice caps; set aside. In a small saucepan melt butter.
Add onion; cook and stir for 3 minutes. Add mushrooms; cook and stir until onion is tender, about 2 minutes.
Stir in vermouth, cream, tarragon, salt and black pepper; bring to a boil; boil until sauce is reduced to 1 cup, 4 to 5 minutes, stirring occasionally.
Serve over chicken, fish, veal, and vegetables or in baked potatoes.