Shiitake Mushrooms with Reduced Zinfandel Sauce

Mr. Z serves this as a side dish to the filet mignon poele au Zinfandel as it was gorgeous especially along with the asparagus au maggi and the pears Jack Daniels!

Ingredients:
- half pound of shiitake mushroom
- 1 tsp olive oil
- 1/3 Cup of Zinfandel marinade from steak
Make 4 servings

Preparation:
1) Wash, trim stems and slice the shiitake mushrooms in third (pic 1,2)
2) Heat the oil in a skillet over medium heat. Stir fry the mushroom coating with marinade (pic3)
reduce heat to medium low and cook until the Zinfandel sauce has been reduced to a nice coating. (pic 4,5,6)
3) Remove and serve hot.