Mushroom Sauce

 Vegan

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Mushroom Sauce Rich tasting but very low fat!

Serves: 
Makes 3 cups
Ingredients: 

* 2 cups boiling water * ½ oz porcini mushrooms * 2 cups finely chopped onions * 1 tsp olive oil * 340g/12oz/4 cups fresh mushrooms, chopped * 1 bay leaf * 1 tsp mixed dried herbs * ½ cup dry sherry * ½ tsp salt or to taste

Method: 

1. Pour boiling water over dried mushrooms and set aside to soak for at least 30 minutes.  

2. Remove mushrooms from soaking liquid.

3. Cut off and discard any tough stems, then slice or chop remainder of soaked mushrooms.

4.Strain liquid through kitchen paper or a paper coffee filter.

5. Reserve mushrooms and liquid separately.

6. In a saucepan, combine onions and oil.

7. Cover and sauté onions on a medium-low heat for 10 minutes, stirring regularly.

8. Add fresh mushrooms, raise heat and stir until mushrooms begin to release their juices – about 3 minutes.

9. Add bay leaf, herbs, sherry, salt and the reserved dried mushrooms and their soaking liquid.

10. Cover and simmer for about 15 minutes, until mushrooms tender.

11. Stir sauce occasionally and add a little more stock/water if needed.

12. If at end of simmering sauce hasn’t reduced enough, uncover and simmer for a few more minutes.

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