Shiitake Sauce With Fresh Mushrooms
   This can be used as a sauce over steak, Pasta, or served over crisp toast as a luncheon dish, or biscuits at breakfast, or a crepe filling.
Serves 4
1/2 c       (1 stick) butter
1 lb.         fresh shiitake mushrooms sliced
1 tsp.       Mushroom Ultimate Seasoning
1/4 cup    White Wine
1 pint        heavy cream
Chopped fresh Parsley (about 1/4cup)

   Heat butter in a large heavy skillet over high heat. When butter has melted add mushrooms  and cook about 5 minutes, stirring frequently.  Add butter if needed.  Sprinkle in Mushroom Ultimate Seasoning and  continue cooking 2 minutes longer, giving mixture an occasional stir.  Add the Wine to deglaze the pan, then add the cream and simmer until sauce has thickened slightly -- it should have body but should not be really thick.  If sauce seems too thin, stir in a little cornstarch or arrowroot and cook until it reaches a good consistency.  Just before serving, add the fresh chopped parsley.
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