Ingredients
- Dried Shitake Mushrooms – 2 oz
- Hot Water – 6 cups
- Light Olive Oil – ¼ cup
- Onions, small dice – 4 oz
- Garlic, minced – 2 tbsp
- Ginger, minced – 2 tbsp
- Salt – 1 tbsp
- Black Pepper – ½ tsp
- Fresh Pineapple, minced – ½ cup
- Crushed Tomato – ½ cup
- Cream Sherry – ½ cup
- Soy Sauce – ½ cup
- Corn Starch – 2 oz
- Cold Water – ½ cup
- Green Onion, sliced – ½ cup
Instructions
Rehydrate Mushrooms
- Place dried shitake mushrooms in a bowl.
- Cover with hot water, pressing down with a spoon to submerge.
- Soak until tender, approximately 15–20 minutes.
- Remove mushrooms and reserve the soaking liquid.
- Roughly chop the mushrooms.
Build the Flavor Base
- Heat oil in a saucepan over medium heat.
- Add mushrooms, onions, garlic, ginger, salt, and pepper.
- Sauté until lightly caramelized.
Integrate Sweet & Tangy Elements
- Add pineapple and crushed tomato to the pan.
- Sauté briefly to caramelize the fruit and intensify flavor.
- Deglaze with cream sherry and soy sauce.
- Add reserved mushroom broth and simmer for 3–5 minutes.
Thicken and Finish
- In a separate bowl, whisk corn starch with cold water until smooth.
- Temper the mixture by adding some hot broth; stir thoroughly.
- Incorporate the tempered slurry into the saucepan and mix well.
- Simmer for 3–5 minutes, stirring until the sauce thickens.
- Fold in sliced green onions just before serving.
- Taste and adjust seasoning with salt and pepper.
Serve
Pairs beautifully with grilled tofu, seared pork, or roasted vegetables. A fusion-forward finish with depth and brightness.