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Method:

  • Butter 20.0 g
  • Garlic, paste 5.0 g
  • Onion, brunoise 30.0 g
  • Shitake mushrooms 100.0 g
  • Tomato, paste 10.0 g
  • Balsamic Vinegar 50.0 ml
  • Sugar 25.0 g
  • Water 1.0 l
  • Parsley, chopped 10.0 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 Demi Glace Sauce with water, once thick add to balsamic mixture.
    • Finish with fresh herbs.