- 100 g butter (or dairy-free alternative)
- 250 g fresh mushrooms, diced
- ½ cup dry white wine
- ½ teaspoon dried mixed herbs
- 1 tablespoon gluten-free soy sauce or tamari
- 2 tablespoons gluten-free tomato sauce
- 1–2 tablespoons stock or water
- 1 teaspoon chopped parsley (or tarragon, if serving with chicken)
- salt and ground black pepper, to taste
- 3 tablespoons thick cream (optional)
- Add the butter to a small heavy-based frying pan and heat until sizzling. Add the mushrooms and cook while tossing the pan. When the mushrooms have cooked through remove and transfer to a bowl.
- Deglaze the pan with the white wine and add the herbs. Allow the sauce to reduce to half the original amount then add the soy sauce and tomato sauce.
- Keep stirring and when combined add a little water or stock (beef or chicken, depending on what meat the sauce is for). Add the cooked mushrooms and season with salt and pepper, then add the chopped parsley or tarragon.
- Pour in the cream (if using), stir and slowly bring to the boil. Do not allow to boil too rapidly or the sauce will separate. Serve warm.
Cook’s tip: If you need to make this sauce dairy-free, leave out the cream. Even without the cream it will still make a delicious sauce to accompany any meat dish.
Lacto-Ovo Vegetarian: Use vegetable stock
Per 100 g: fat 18.1 g, saturated fat 10.2 g, protein 2.1 g, carbohydrate 2.9 g, sodium 205 mg, energy 821 kJ (196 Cal), GI high