Shitake mushrooms, fresh - 2 cups
Canola oil - as needed
Onions, chopped fine - 1/4 cup
White wine - 1/4 cup
Roasted garlic - 4 cloves
Béchamel sauce - 1/3 cup
Heavy cream - as needed
Parmesan cheese - 1/4 cup
Chives chopped- 1 tbsp
Remove the stems from the mushroom cap because they are very tough. (Some people dry them out and turn them into a powder to flavour soups and sauces; a little goes a long way.) Slice the mushrooms.
Heat some oil in a frying pan. If the oil is not hot, the mushrooms will suck it up like a sponge. I usually start sautéing very hot, reducing the heat when they start browning. After two minutes, add the onions and sauté until light brown. Add the garlic, and white wine. Reduce heat and reduce wine by half.
Add the Béchamel sauce, and bring to a light boil. Add half of the cheese and a little cream. Taste. Adjust seasoning and a little more cream for texture.
Serve with fresh baguette or use as a sauce.
