- Serves: 4
- Cooks In: 20 minutes
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Ingredients
2 tbs olive oil
400g Swiss brown mushrooms, diced
100g fresh shiitake mushrooms, sliced
1 tbs balsamic vinegar
1 cup beef or chicken stock
2 tsp cornflour
1 tsp brown sugar
1 dried bay leaf
Method
1
Heat the oil in a saucepan over high heat. Add the mushrooms. Cook, stirring occasionally, for 6 minutes or until mushrooms are tender. Stir in the vinegar and cook for 1 minute.
2
Combine 1 tablespoon of the stock with the cornflour and sugar in a small bowl. Stir until smooth. Stir cornflour mixture into the remaining stock then stir into the mushrooms. Add the bay leaf. Bring to the boil, stirring often.
3
Reduce the heat to medium. Cook, stirring occasionally, for 5 minutes or until sauce thickens slightly. Remove the bay leaf. Taste and season with salt and pepper.
4
Serve mushroom sauce with barbecued steak, chicken or sausages.
Ingredients
2 tbs olive oil
400g Swiss brown mushrooms, diced
100g fresh shiitake mushrooms, sliced
1 tbs balsamic vinegar
1 cup beef or chicken stock
2 tsp cornflour
1 tsp brown sugar
1 dried bay leaf
