Garlic and mushroom XO sauce

With rich flavour from mushrooms, garlic, chilli paste and miso, this versatile vegan sauce can be used on pasta, rice or baked potatoes.

Garlic and mushroom XO sauce Credit: Freshly Picked with Simon Toohey

• serves

  10

• prep

  10 minutes

• cook

  2:05 hours

• difficulty

  Easy

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Ingredients

• 100 ml vegetable oil
• 200 g mushrooms, diced
• 2 bulbs garlic, skins removed from cloves
• 500 ml mushroom stock
• 3 tbsp soy sauce
• ¼ cup brandy
• 2 tbsp gochujang (optional) (see Note)
• 2 tbsp black vinegar
• 1 tbsp red miso

Instructions

1. Place the oil and mushroom in a pan and cook on medium for 4-5 minutes. Add the garlic cloves, mushroom stock, soy sauce, brandy, gochujang (if using), vinegar and miso. Stir to ensure all ingredients are combined.
2. Bring the mixture up to a boil, reduce to medium-low heat and simmer for a few hours until everything is soft and the sauce has thickened.
3. Transfer to a sterilised jar and store in the refrigerator.

Note

Gochujang is a Korean chilli paste. It is available from many supermarkets and Asian grocers, or you can make your own.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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