1 white onion, finely chopped
1 large clove garlic, crushed
Small carton of mixed mushrooms (approx 8 medium sized), roughly chopped
Handful dried mushrooms (porcini are good), soaked in boiling water
1-2 tbsp plain flour
Salt and black pepper
Soy sauce
Butter
Light olive oil
Chicken stock
1 bay leaf
Fry the onions on a low heat in oil, butter, and a good tsp of salt until soft and golden. Spend at least 10 minutes doing this - preferably longer - so that the onion is almost jammy in texture. Add the garlic and fry gently for a couple of minutes, before adding the mushrooms. Fry until soft. Add the bay leaf.
Now add the mushroom liquor and the chicken stock (about 500ml), stirring continuously until you have a thin roux.
Season to taste (I like lots of pepper) and add a splash of soy sauce (a couple of drops of Worcestershire sauce can be good here too). Simmer for 15 minutes and serve.
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