Garryhinch Wood Shitake Mushrooms A La Greek Salad
4 people
0 minutes
0 minutes
Ingredients
- 2 medium Baby Gem Lettuce halved
- 0.5 medium Bay Leaves
- 2 tsp Caster Sugar
- 0.33 tsp Coriander Seed
- 100 g Garryhinch Wood Shitake Mushrooms
- 2 tbsp Olive Oil
- 1 small Onion chopped
- 1 sprig Thyme
- 2 tbsp Tomato Puree
- 25 ml Vermouth
- 50 ml White Wine
Method
In a saucepan, warm the oil with the onion, mushrooms, coriander, thyme, bay leaf over medium heat.
Season well and sauté for 2 minutes.
Add the white wine, vermouth, tomato puree and caster sugar.
Stir and bring to the boil and simmer for 2-3 minutes until the liquid reduced by half. Remove from the heat and set aside to cool for 5-10 minutes.
Once cooled, serve the mushrooms over the salad leaves.
