Serves 4
Ingredients
2 Onions, peeled and quartered
1 clove of Garlic, peeled
1 tblspn Vegetable Oil
200ml Red Wine
10gm Porchini Mushrooms
400gm Mushrooms – sliced
1/2 bunch Thyme
2 Bay Leaves
1 tspn Marmite
1 Knorr Beef Stock Pot
2 tspn Tomato Puree.
6 Black Peppercorns
1 tspn Cornflour
Preparation Method
Pour the oil into a large saucepan over a high heat; add the Onions and colour until browned.
Add the garlic and continue to brown for a further 2 minutes.
Add the Red Wine and cook for 8-10 minutes until a syrup is left, and then add 2litres of water, together with the remaining ingredients apart from the Cornflour.
Simmer on a low heat for about 1 hour and then strain into a pan, discarding the vegetables.
Simmer the liquid for a further 20-30minutes until about 400ml remains. Mix the Cornflour with 2 tablespoons of water and whisk it into the stock.
Cook for a further 3-4 minutes until thickened and then add salt and pepper to taste.
Ormside Kitchen 