1 8oz. Pkg. Fresh Shitake Mushrooms
1 tsp. Arrowroot corn starch mixed with 1/8 cup of water
3 tblsps. Margerine
4-5 tblsps. Strained Clementine Juice
1 capful cooking Sherry
Directions
Cut and remove mushroom stems and slice caps into long pieces. Melt butter in your skillet, and saute shitakes until golden. Add fresh clementine juice and sherry, and continue to stir until sauce thickens to desired consistency. Ladle sauce over meat, poultry, ham or fish. A great way to “wake-up” leftovers. The combination of clementine and shitake creates an unusual taste sensation that’s both refreshing and woodsy. Sauce serves 4-6 people.
