Recipes Mushroom Syrup Be the first to rate & review! By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on November 5, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 10 mins Total Time: 35 mins Yield: makes about 1/2 cup Ingredients 4 tablespoons grapeseed oil 14 ounces shiitake stems (from 2 pounds shiitake mushrooms), chopped 3 cups water 3 cups low-sodium chicken broth Directions In a large skillet, heat the oil until shimmering. Add the shiitake stems and cook over moderate heat, stirring a few times, until deeply browned, 5 minutes. Add the water and broth and bring to a boil over high heat. Boil until reduced to 1 cup, about 12 minutes. Strain the broth and return it to the saucepan. Boil over high heat until reduced to 1/4 cup, 7 minutes. Serve With Fish, steak, chicken, veal. Rate it Print