Cooking: 45 min
600 g of shitake
150 ml of cream
350 ml chicken stock
1 white onion
2 cloves garlic
2 tsp curry powder
1 pinch sugar
4 tsp oil
1 tsp cognac or white wine (optional)
Wash and dry the mushrooms.
Chop the stalks into small pieces and leave the caps whole.
Peel and finely chop the onion and garlic; keep separate.
Heat the oil in a frying pan and add the onion.
After 2-3 minutes, add the garlic and chopped stalks.
Cook on high heat until the water has evaporated.
Add the curry powder and chicken stock and stir well.
Continue cooking on medium heat for 5 minutes.
Add the sugar and cream and cook for another 5 minutes.
If using, add the cognac or white wine and simmer for 1 minute.
Serve with white rice.