Mushroom Sauce

Anne Masters, Tester and Taster

This is a rich sauce which works well with any of the nut or lentil roasts.  There is also an option to turn the sauce or leftovers into a Mushroom Stroganoff in Savoury Tab.

Testers and Tasters Feedback

“All tasty especially the mushroom sauce.”

“Goes well with nut roast.”

“Added the left-overs to soffritto to make a pasta sauce the next day.”

Serves   6-8    

Plants: 8

Preparation:  20-30 minutes  Cooking:  45-60 minutes

Swaps

Mushrooms: mixed wild mushrooms plus some porcini mushrooms for extra umami flavours.

Gluten free miso: for fermented barley, fermented fava beans, soy or teriyaki sauce, Marmite or Vegemite (GF).

No Alcohol: Replace the red wine or port for 1 tbsp of tomato paste and add to the hot water together with the gluten free miso or alternative.

Herbs: other herbs such as thyme, oregano, mixed dried herbs halve the quantity if using dried herbs. 

Pomegranate Molasses: date syrup, agave plus juice of half a lemon or 1 tbsp apple cider vinegar.  Also honey if not vegan.

Freezing 

This will freeze well.

Ingredients

1 tbsp Extra Virgin Olive Oil (EVOO) or Cold Pressed Sunflower Oil

1 medium onion finely chopped

1 leek finely chopped

1 clove of garlic

400g mushrooms sliced or quartered

1 tbsp chopped fresh rosemary

1 tbsp fresh sage

200ml red wine or port (optional)

500 ml boiling water or as much to gain consistency you like

3 tsp gluten free miso

1 tsp pomegranate molasses

Salt and pepper to taste

Options

Add some dried porcini mushrooms rehydrated in water for a more intense flavour or dried mushroom powder.

Method

1. Gently heat the EVOO in a deep-frying pan with a lid, ensuring it is not overheated - a medium heat is high enough.

2. Add the chopped onion and leeks and slowly cook for 10-15 minutes until translucent and just beginning to go slightly brown (caramelise).

3. In the meantime, boil the water and add the gluten free miso and tomato paste, if using or alternative, to the hot water and stir until it has dissolved. 

4. Add the garlic to the leeks and cook for a further minute.

5. Add the fresh mushrooms and herbs to the leek and garlic mixture.  Cover the pan and cook on a low to medium heat until the liquid has released from the mushrooms, don’t let them go dry.

6. Add the wine or port and simmer with the lid on for 5 minutes.

7. Add the hot water mixture and the dried mushrooms, if using, to the sauce and simmer on a low heat for 15 minutes.

8. Blend 1/3rd of the mixture in a food processor or with a hand blender and add back to the mixture and simmer for a further 5 minutes.

9. Taste and add salt and pepper to taste.  For a thicker sauce simmer with the lid off for a little longer, for a thinner sauce add a little more water, wine, port and/or gluten free miso to achieve the flavour and thickness preferred.