From Chef Garrett Pittler, Loews Hotel Restaurant, Nashville. Yield: 6 servings.
2 Tbsp. butter
1 shallot, chopped
1 cup white wine
¼ tsp. salt
¼ tsp. pepper
1 lb. mushrooms, halved
1 cup orange juice
2 Tbsp. fresh ginger, minced
2½ Tbsp. packed light brown sugar
2 Tbsp. apple cider vinegar
2 Tbsp. soy sauce
1 Tbsp. red pepper flakes (adjust to taste)
In a saucepan over medium heat, combine ingredients. Cook, whisking frequently, until thickened and reduced to about ¾ cup (10 to 15 minutes). Set aside and reheat just before serving.
In a 10-inch skillet, melt butter on medium. Add shallot; cook 2 minutes. Add wine, salt and pepper. Boil on high 1 minute. Stir in 1 lb. halved mushrooms. Reduce heat to medium. Cover; cook 5 minutes. Uncover; cook 12 minutes, or until tender, stirring.
