Waimanalo Mushroom Chardonnay Sauce Recipe

Prepare mushrooms

Clean mushrooms with a damp towel and slice/halve as noted so pieces are similar in size for even cooking.

Sauté aromatics

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add the minced shallot and sauté 2–3 minutes until translucent but not browned. Add the minced garlic and cook 30 seconds until fragrant.

Cook mushrooms

Add all mushrooms to the skillet in a single layer if possible. Sprinkle with 1 teaspoon sea salt and 1/2 teaspoon black pepper. Cook undisturbed 3–4 minutes to brown, then stir and continue cooking 4–6 minutes until mushrooms release their liquid and most of it evaporates and pieces are nicely caramelized.

Deglaze

Pour in the 3 tablespoons dry Chardonnay and 3 tablespoons stock to deglaze, scraping any brown bits from the pan. Increase heat briefly to bring to a simmer and reduce by about half (2–3 minutes).

Finish sauce

Lower heat to medium-low. Stir in remaining 2 tablespoons butter, 3 tablespoons heavy cream, 1 teaspoon Dijon mustard, 1 teaspoon fresh lemon juice, and 1 teaspoon chopped thyme. Simmer gently 1–2 minutes until sauce is slightly thickened and glossy. Taste and adjust seasoning with additional salt and pepper if needed. Stir in 1 tablespoon chopped parsley just before serving.

Blanch beans: Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook 2–3 minutes until bright green and just tender. Immediately transfer to a bowl of ice water to stop cooking. Drain and pat dry.

Finish in pan: In a large skillet over medium heat, warm 1 tablespoon olive oil and 1 tablespoon butter. Add the thinly sliced garlic and cook 30–45 seconds until fragrant but not browned. Add the drained green beans, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss and sauté 2–3 minutes until beans are heated through and lightly blistered in spots.

Add finishing touches: Remove from heat, toss in 2 tablespoons toasted chopped macadamia nuts (if using) and 1/2 teaspoon lemon zest. Adjust seasoning and keep warm until plating.

Rinse rice: Place jasmine rice in a fine-mesh sieve and rinse under cold water until the water runs nearly clear. Drain well.

Sauté garlic: In a medium saucepan over medium heat, melt 1 tablespoon butter with 1 teaspoon olive oil. Add the 2 cloves minced garlic and sauté 30–45 seconds until fragrant but not brown.

Cook rice: Add the drained rice to the pan and stir 30 seconds to coat the grains. Add 2 1/4 cups water and 3/4 teaspoon salt. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer 15 minutes without lifting the lid.

Steam and finish: Remove from heat and let rice rest, covered, for 10 minutes. Fluff with a fork, season with 1/4 teaspoon black pepper, and fold in the sliced scallions. Keep warm until serving.