Recipe makes about 1-½ cups of sauce, serves 4 to 6 portions to accompany a sautéed protein
1 Sweet Onion, small diced
2 Ribs of Celery, small diced
8 oz. Whole Fresh Shitake Mushrooms**, stems removed (weighed after removing the stems)
1 cup Vegetable Stock
2 tsp. Granulated Garlic or 2 cloves Fresh Garlic, minced
½ tsp. Kosher Salt
Zest & Juice of 1 Lime
2 Tb Fresh Cilantro Leaves, chopped
Heat a wide sauté pan over medium high heat; when hot add enough grapeseed oil to coat the pan. Add the onions to the pan and sauté until they are golden brown. Add the celery to the pan and sauté for 2 minutes until tender. Transfer half of this onion mixture to the container of a blender. Set the other half of the onion mixture aside in a clean saucepot. Return the same sauté pan to the stove over a medium heat setting and add a little oil to coat the pan. Add the mushrooms and sauté until they are wilted and tender, about 2 minutes. Stir in the stock, garlic and kosher salt; simmer mixture for 1 minute to reduce the liquid slightly. Add half of the mushroom mixture to the blender with the onions. Add the other half to the reserved onions in the saucepot. Puree the accumulated mushrooms, onion, celery and broth in the blender to make a smooth textured sauce. Pour the pureed sauce into the saucepot with the reserved mushrooms, onion and celery. When ready to serve heat the sauce over low heat with the pot covered until the sauce is just steaming hot, do not boil the sauce. Stir in the lime zest and juice along with the cilantro. Season the sauce to taste with a little more sea salt if you like. Ladle sauce over your choice of sautéed or grilled protein. This sauce is also a good match for roasted vegetables or cooked legume.
**Other varieties of mushrooms can be substituted such as maitake, cremini, portabella or trumpet mushrooms.