Shiitake Peppercorn Sauce VegetarianPetite Sirah “Petite Sirah has an aroma full of earthiness and a distinctive black pepper edge. This peppercorn and shiitake sauce matches beautifully with these qualities of the wine.” Katie Wetzel Murphy, Winery Ambassador and Family Partner Makes: 3 Cups Katie Wetzel Murphy, Winery Ambassador and Family Partner Serves: 4-6 Ingredients: 4 oz shallots, chopped 1 tsp AVV olive oil 1 clove garlic, diced 12 oz Shiitake mushrooms, stemmed and thickly sliced 2 tsp mixed peppercorns, crushed in a mortar and pestle ¼ cup sherry, good quality 1 ½ cups chicken stock ½ cup heavy cream 1 tsp salt, divided Parsley, chopped Method of Preparation: In a large saucepan over medium heat, sauté shallots in olive oil until wilted, but not brown. Add garlic, mushrooms and peppercorns and sauté until soft and fragrant. Add sherry and cook and stir until it has mostly cooked off, then add stock and ½ teaspoon salt. Bubble on medium for about 10 minutes, or until liquid is reduced by half. Add heavy cream, remaining salt and heat through. Top with chopped parsley and serve over your favorite steak or pasta.
