Swiss Brown and Shiitake Mushroom Sauce 

Fabulous mushroom sauce with a touch of balsamic vinegar, served over your favourite steak or pasta.

Ingredients:

2 Tbsp olive oil

400 g swiss brown mushrooms, sliced

100 g shiitake mushrooms, sliced

1 Tbsp balsamic vinegar

1 cup beef stock, reduced-salt*

2 tsp cornflour*

1 tsp brown sugar

2 Tbsp fresh thyme leaves

1 salt and freshly ground black pepper, to taste

Directions:

Heat oil in a medium frying pan over high heat. Add mushrooms and cook, tossing frequently, for 6 minutes or until mushrooms are tender. Stir in balsamic vinegar and cook for 1 minute. Combine 1 tablespoon stock, cornflour and brown sugar in a small bowl.

Stir cornflour mixture and remaining stock into mushrooms. Bring to the boil, stirring often. Reduce heat to medium and cook, stirring occasionally, for 5 minutes or until sauce thickens slightly. Stir in thyme and season with salt and pepper.

Serve mushroom sauce with barbecued steaks or toss mushroom sauce in pasta and serve with grated parmesan cheese.

Variations:

Serving suggestion not included in nutritional information.

* Use gluten free varieties of these ingredients, if required.

You can make this sauce vegetarian, by substituting vegetable stock for the beef stock.

Author:

Fresh Finesse

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