Mushroom stewed in white wine with rabigot sauce
By making the eringigi and shiitake mushrooms about the same size, the cooking process will be evenly carried out when they are steamed.
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
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