Shiitake with Leek and Sumac Gastrique Sauce


This is simple yet elegant dish is great as a tapa or appetizer. The leeks are cooked low and slow in the olive oil to creamy perfection then finished with sumac giving it a fresh citrus tangy flavor that goes perfect with the earthy Shiitake mushrooms.


Serves 4

10 oz of Shiitake Mushroom

2 leeks cut in half moons

1/4 cup of Extra Virgin Olive Oil (EVOO) plus more


2 teaspoons of white wine vinegar

1 teaspoon of Dijon mustard


2 garlic cloves minced

1 tablespoon of sumac divided



Cut green parts off and save for stock, if you are not going to use the right away put them a Ziploc bag and freeze.

Cut horizontally this will them make them easier to clean. Place in a bowl with water opening slightly the layers to make sure you remove dirt in between. Leave in the water for 5 min and the dirt should fall to the bottom.

Slice them in half moons and they are ready to cook.

Preheat a skillet at medium low for 3-4 min with no oil. Add the EVOO and add the leeks. Add a pinch of salt and cook for a good 7 min add the garlic and cook another 5 min, making sure they don’t brown.


Preheat oven to 400F

Wipe shiitake mushrooms with a wet cloth and remove stems, save them for stock.

Place mushrooms in a sheet pan lined with parchment paper and drizzle with EVOO, add salt and pepper.

Roast for about 15 min and set aside


In a blender add the leeks and garlic mixture, add the vinegar, Dijon, 2 teaspoons of sumac (save the rest for sprinkling on plate) Start blending, add about a tablespoon of olive oil.

Place diagonal on the plate and place mushrooms on top, add more sauce on top if you like, Enjoy!