serves
10
prep
10 minutes
cook
2:05 hours
difficulty
Easy
serves
10
people
preparation
10
minutes
cooking
2:05
hours
difficulty
Easy
level
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
- 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.
- 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.
- 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 .
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.
