Shiitake Mushroom & Leek Cream Sauce Print

If you're looking for more interesting and  simple way to add flavor to your dish, this cream sauce is the answer - especially when it's served over scallops!
Finish the meal with homemade saffron rice and molten chocolate lava cake - you won't be sorry. 

Shiitake Musroom Leek Cream Sauce
Prep Time:20 minutes
  • 2 tablespoons Minerva Dairy Amish Roll Butter
  • 1 small leek, sliced (white part only) thin
  • 5 shiitake mushrooms, thinly sliced
  • 1 tablespoon fresh grated ginger
  • 1/4 cup heavy cream
  • 3 tablespoons all-purpose flour
  • 1 teaspoon soy sauce
  • Zest of 1 lemon
  • 1/4 cup chicken stock
  • 1 teaspoon black pepper
  • 1 teaspoon sea salt
  • 1 teaspoon garlic
  • Melt butter in saucepan and add leeks, ginger and garlic.
  • Saute until fragrant and add the flour, sea salt and black pepper.
  • Stir to start a roux. 
  • Cook for 3 minutes, stirring continuously.
  • Add the mushrooms, lemon zest, soy sauce and chicken stock. 
  • Stir to combine and cook for a few minutes.
  • Add the heavy cream and stir to combine.
  • Serve over smoky scallops.
  • Add a side of homemade saffron rice.