Makes 8-10 servings
Layer shitake on top of each other and roll tightly in cling wrap. Freeze the roll and when ready to use slice very thin
Sauté onions and garlic with thyme. When the onions are nice and golden brown, add the shitake. When the shitakes are cooked through, add the wine and simmer until dissolved. Now add the cream and cream cheese and cook until the cream cheese is totally melted. Transfer to a blender and blitz until it’s a smooth consistency. Season and taste. Transfer to a piping bag.
Put all ingredients except the shitake in a saucepan and bring to a simmer. Add the shitake and simmer for another 2 minutes. Pour mix into sterilized jar and cover.
Add oil and then the shitake to a very hot skillet. Slightly brown the shitake; then deglaze the pan with vinegar. Remove from heat.
Arrange the four types of shitake on a plate and garnish with fresh herbs such as thyme, chives, or tarragon.
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