Ingredients

  • 8 ounces unsalted butter
  • 1 medium red onion, peeled and thinly sliced
  • 2 cloves garlic, peeled and thinly sliced
  • 8 shiitake mushroom stems
  • 1 medium ripe tomato, coarsely chopped
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • cup balsamic vinegar
  • cup water
  • Salt and freshly ground black pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      930 calories; 92 grams fat; 58 grams saturated fat; 3 grams trans fat; 23 grams monounsaturated fat; 3 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 13 grams sugars; 5 grams protein; 243 milligrams cholesterol; 40 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Preparation

  1. Cut 6 tablespoons of the butter into 1/2-inch cubes. Refrigerate. Melt the remaining butter in a large saucepan over medium heat. Add onion, garlic, mushroom stems, tomato and bay leaf. Cook, stirring occasionally, until the vegetables are soft but not brown, about 6 minutes.
  2. Add vinegar and water. Reduce over medium high heat until just a syrupy liquid remains, about 8 minutes. Lower the heat slightly. Whisk in the cold butter, 2 to 3 pieces at a time, allowing each addition to be absorbed before adding the next. Strain through a fine sieve. Season with salt and pepper. Keep warm over a double boiler.

25 minutes

Dining and Cooking