By Kevin Dundon
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Serves: 4 people
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2 medium Baby Gem Lettuce
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
1 sprig Thyme
2 tbsp Tomato Puree
25 ml Vermouth
50 ml White Wine
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.