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Ingredients
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 1 teaspoon coriander seeds, crushed
- 1 tablespoon red wine vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon dry sherry
- 2 teaspoons tomato purée
- 2 teaspoons soft brown sugar
- 150ml/5fl oz vegetable stock
- 100g/4oz baby button mushrooms
- 100g/4oz chestnut mushrooms, quartered
- 100g/4oz oyster mushrooms, sliced
- salt and freshly ground black pepper
Instructions
- Put the onion, garlic, coriander seeds, vinegar, soy sauce, sherry, tomato
purée, sugar and stock in a large saucepan. Bring to the boil, reduce the
heat and simmer, covered, for 5 minutes - Remove the lid from the pan, and simmer for 5 more minutes or until the
liquid has reduced by half. - Add the button and chestnut mushrooms, and simmer for 3 minutes. Stir
in the oyster mushrooms, and cook for a further 2 minutes. Remove the
mushrooms from the pan with a slotted spoon, transfer to a serving dish
and keep warm. - Boil the juices in the pan for about 5 minutes until reduced to about
75ml/3fl oz. Season with salt and pepper. - Allow to cool for 2–3 minutes, then pour over the mushrooms. Serve hot
or well chilled.
