Mushroom Sauce
50-60 minutes including soaking time for porcinis
Serves:
Rich tasting but very low fat!
Make it as thin or thick as you wish but adjust the soya sauce and other seasoning accordingly. If you prefer a slightly thicker, smoother sauce, add the arrowroot as directed in recipe.
Ingredients:
Method:
1. Pour boiling water over dried mushrooms and set aside to soak for at least 30 minutes.
2. Meanwhile, saute the onions in the olive oil for about 10 minutes, adding a splash of booze or water if they start to stick. Add the fresh mushrooms, raise heat and stir until mushrooms begin to release their juices – about 3 minutes. Remove from heat until the porcinis are ready.
3. Remove porcini mushrooms from soaking liquid. Cut off and discard any tough stems, then slice or chop remainder of soaked mushrooms.
4.Strain porcini liquid through kitchen paper or a paper coffee filter - this is to get rid of any grit.
5. Reserve mushrooms and liquid separately.
6. Add bay leaf, herbs, sherry/wine (mixed in with arrowroot if using), soya sauce and the reserved dried mushrooms and their soaking liquid to the onion/fresh mushroom mix.
7. Cover and simmer for about 15 minutes, until mushrooms tender.
8. Stir sauce occasionally and add a little more stock/water if needed.
9. If at end of simmering sauce hasn’t reduced enough, uncover and simmer for a few more minutes. Blend to the consistency you prefer - a hand/stick blender is the easiest as you can blend directly into the pan.
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