This savory walnut shiitake sauce is creamy and full of umami flavor. The crunch from the walnuts goes perfectly with the tender mushrooms and delicate coconut milk. The sauce is lighter than most cream based sauces and has healthy fat from the walnuts. We like to serve it over quinoa for extra protein; it is also pairs well with gnocchi.
Savory Walnut Shiitake Sauce Ingredients
- 2 tablespoons olive oil
- 1 pound shiitake mushrooms
- 2 whole shallots, finely minced
- 1 teaspoon fresh garlic, finely minced
- 1 cup coconut milk
- kosher salt
- fresh ground black pepper
- 1 cup freshly toasted walnuts, roughly chopped
- 2 teaspoons fresh parsley, chopped finely
Savory Walnut Shitake Sauce Directions
- In a medium heavy bottomed skillet, heat the olive oil until slick.
- Add mushrooms and sauté until at least one side is caramelized. (Note: as Julia child says “don’t crowd the mushrooms!” give the mushrooms a little space so that they can caramelize instead of steaming for maximum flavor). Also, resist the urge to toss the mushrooms; wait for the mushrooms to get a little golden before you stir, just as you would leave a steak alone for a few minutes to sear. Your patience will be rewarded with lots of flavor on the mushrooms and in the coconut milk sauce.
- Once they are golden, remove from pan and set aside.
- Add the shallot to the same pan and cook until translucent.
- Add the garlic and toss for about 30 seconds or just until fragrant.
- Remove from pan and set aside.
- In the same pan, heat the coconut milk and a pinch of salt over medium-low heat.
- Bring to a low simmer and stir occasionally for 4 minutes.
- Add the garlic and whisk until garlic is evenly distributed.
- Add mushrooms and shallot back to pan and stir to combine.
- Taste for seasoning and add more salt and pepper, if desired.
- Sprinkle with parsley and walnuts and toss.
- Serve warm over fluffed quinoa.
About Loni & Leah:
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Loni has a culinary certificate from the Cambridge School of Culinary Arts, as well as a B.S. in Nutrition from Boston University. When she isn’t cooking with Leah, she is changing the lives of young cooks at Future Chefs and Beaver Country Day Camp.
Leah is a graduate student of Boston University, working on her M.S. in Dietetics with the Dietetic Internship. In addition to training for the Boston Marathon, she is also teaching fitness classes at the Cambridge Athletic Club.
How did Loni and Leah meet? Loni and Leah volunteered together in a six-week Cooking Matters class. They connected right away over delicious food and pink wine. They currently teach a series of healthy cooking classes at the Boston Center for Adult Education, which have been featured in the Boston Globe’s “Weekend to Do List.” You can find their recipes on the Boston Center for Adult Education’s blog and in the American Dietetic Association’s Eat Right Newsletter.
Want more in Cambridge? You can catch us at the Boston Center for Adult Education all year long!
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