|1/2||onion — brown, chopped|
|2||garlic — cloves, chopped|
|250 g||button mushrooms — sliced|
|1 cup||stock — vegetable or chicken|
|fresh thyme — chopped|
|fresh parsley — chopped|
|salt and freshly ground black pepper|
In a saucepan sweat the onion, garlic and mushrooms. Add the soy sauce, Worcestershire sauce and stock, allow to simmer for 5 minutes.
Pour the cream in the pot and allow to reduce until thickened, place the sauce in a food processor and blend until a coarse consistency is reached.
Add the herbs and season to taste with salt and pepper.
Recipe reprinted with permission of Chef Pieter de Jager of Leopard’s Leap.