Sage's Café Shiitake Escargot’


  • 1/4 cup balsamic vinegar
  • 1/2 cup burgundy wine
  • 1/4 cup minced garlic
  • 1 1/4 cups water
  • 1/4 cup olive oil
  • 2 tsp ground rosemary
  • 2 tsp ground brown mustard
  • 1 1/2 Tbsp sea salt
  • 8 oz shiitake mushrooms, sliced


Purée all the ingredients, except the mushrooms, in a blender until smooth.

Marinate the mushrooms overnight.

Preheat the broiler on the highest setting.

Place the mushrooms and 2 to 4 tablespoons of the marinade into a thin roasting pan. The mushrooms should not be deeper than 2 mushroom slices. You can also use a soufflé dish or a stainless-steel baking pan.

Portion some of Sage’s Carrot Butter Pâté (see recipe) in either the same roasting pan or in a separate roaster. Broil both the mushrooms and the carrot butter for approximately 8 minutes.

Serve with toasted baguette slices.

Makes 8 to 10

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