Ingredients
- 1 white onion, chopped
- Various mushrooms (I normally use 500–1kg of white, chestnut, or portobello mushrooms)
- Vegetable stock (liquid, but made from a cube is fine)
- Butter (probably slightly more than you think)
- ~2 tbsp white wine
- ~2 tbsp sour cream
- 2 tbsp plain flour
- Thyme
- Worcestershire sauce
- Tomato purée
Method
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Rougly chop the mushrooms. You could spend half an hour slicing them evenly, but haphazardly knifing them into randomly-sized chunks is every bit as effective.
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Melt a reasonably large knob of butter in a sauté or frying pan over a medium heat. Add the onion and stir to soften.
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Add a pinch of tomato purée (a bit less than a tablespoon, maybe). Once it’s incorporated, add the flour and continue stirring for 30 seconds or so.
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Before the flour and purée burns, deglaze with some stock. Keep adding the stock slowly to prevent the flour clumping.
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Add the mushrooms, wine, thyme and a few dashes of Worcestershire sauce. Keep stirring for another 4–5 minutes.
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Reduce the heat and let simmer for another few minutes. Once it’s thickened, remove from the heat and leave to stand for 30 seconds.
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Before serving, add the sour cream and mix well.
Best combined with something, or as a side dish I think. I’m partial to serving it with mashed potato, but it’ll also work as something like a pasta sauce.