This was the earthy, robust topping for Vrghrs Sous Vide Pork Chops (recipe here: http://www.furaffinity.net/view/15443931/). They provided a rich, substantial Unami component to the sweet, lean pork.

The Shiitaki mushrooms are more substantial in texture and considerably stronger in aroma and flavor than the normal white button mushrooms, which is what wuffy wanted to offset the sweet components in the pork and puree. Vrghr heightened this with that teaspoon of fish sauce in the mixture. These did their job well!

(Note: you can leave the fish sauce out if you want to have this as a vegetarian dish with dairy components)

The Marsala wine goes very nicely with the earthy shiitakies. Its touch of sweetness helps the mushrooms harmonize with the sweet notes in the other components of the Pork and Puree. But even without those, these is a lovely dish on its own, and could accompany beef, pork or chicken equally well.

Note: The use of Arrowroot gives a clear, shiny glaze, unlike the milky, opaque sauce one gets using flour. However, cornstarch would work as well, but you should mix it with cold water as a slurry before adding it to the hot ingredients.

Directions:
1/2 lb fresh Shiitaki Mushrooms
1 med Shallot, minced
1 C Vegetable or Chicken Broth
3 Tbs + 3 Tbs Marsala Wine
2 Tbs Butter
1 Tbs Olive Oil
1 tsp minced Garlic
1 tsp Soy Sauce
1 tsp Fish Sauce
~ 1-2 tsp Arrowroot
Salt & Pepper

Instructions:
Clean the mushrooms, Slice the stems off and mince them. Slice the caps into 1/4" thick slices, then cut into thirds.

In a medium skillet, heat the olive oil and butter over high heat until the butter stops foaming. Add the minced garlic and shallots. Cook until the garlic becomes fragrant (~2 minutes).

Add the mushrooms. Season with the salt and pepper. Stir fry until the mushrooms have given up most of their water and the garlic starts to toast slightly.

De-glaze the pan with 3 Tbs of Marsala wine. Add the soy and fish sauce

Continue to stir and fry until nearly all the wine is gone

Add the vegetable or chicken broth. Cook until volume is reduced by about 1/2

Whisk in a tsp of Arrowroot. Cook until sauce starts to thicken

Sauce should be thick enough to coat the back of a spoon. If necessary, whisk in additional arrowroot and cook until it thickens more