Mushroom stewed in white wine with rabigot sauce

How to make it
1
Cut the eringi in half lengthwise and then diagonally in half. Cut the shiitake mushrooms in half.

2
Put [1] in a pot, white wine, water, salt and pepper, cover and steam for about 5 minutes, turn off the heat and let it cool naturally.

3
Serve on a plate and pour rabigot sauce over top.

Materials 1 person
-
- Eringi
- 2
-
- Shiitake
- 4 pieces
-
- White wine
- 30cc
-
- water
- 30cc
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Rabigot sauce
- 5 tablespoons