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I frequently make shitake sauces. Butter bubbling in a skilet, Add some chopped shallots and shitakes. Stir occationally till the shitakes have started to brown and the shallots are wilted and transparent. then throw in some chopped herbs of your choice(I like fresh terragon a lot)and some salt and pepper. Add a cup or so of red wine and continue to boil and stir till reduced by about half. Turn down the heat and add about a half a cup of heavy whipping cream and stir till hot. This is the sauce I use for steaks done on the grill...it is always a big hit...
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