Red Wine And Mushroom Sauce

This is a tasty addition to a beef dish, chicken or even a vegetarian dish. Use a light red wine such as a Claret, or a little Bourdeaux.. I used Californian Merlot..

INGREDIENTS

1 Onion Chopped
2 Cloves of Garlic Crushed
Half A Cup of Red Wine
1 Bay Leaf
Salt and Black Pepper to taste
A Small Pinch of Thyme
5-6 Shitake Mushrooms/Porcini Mushrooms
Around 500 mls of Vegetable Stock
1 Teaspoon of Cornflour
Cooking Oil

METHOD

Chop both the onions and mushrooms-Soak the mushrooms first for 15 minutes, then rinse in cold water to get rid of dirt. Squeeze any excess water from the mushrooms. Use kitchen scissors to shred the mushrooms into small pieces.

Heat oil in a pan, and fry the onions and garlic. Add the herbs and fry for 10 minutes on a medium heat. Add the cornflour, stock and wine. Stir well and leave to simmer for 10 minutes. The sauce should have thickened by now. Check for seasoning, and serve with your meal of choices.

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