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Method:

  • Butter 20 g
  • Garlic, paste 5 g
  • Onion, brunoise 30 g
  • Shitake mushrooms 100 g
  • Tomato, paste 10 g
  • Balsamic Vinegar 50 ml
  • Sugar 25 g
  • Water 1 l
  • Parsley, chopped 10 g
  1. Method:

    • Sauté onions and mushrooms until soft. Add tomato paste and cook out until stuck to pan.
    • Deglaze with balsamic vinegar and add sugar to sweeten.
    • Prepare Knorr Brown Gravy Base with water, once thick add to balsamic mixture.
    • Finish with fresh herbs.