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
- ⅓ cup balsamic vinegar
- ⅓ 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
- 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.
- 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