3tbsp. olive oil
2 banana shallots, diced
2 garlic cloves, crushed
600g mixed mushrooms, sliced
20g dried wild mushrooms soaked in 100ml boiling water
50ml apple cider vinegar
2tbsp. soft light brown sugar
1tbsp. Worcestershire sauce
½ tsp. sea salt
Place a saucepan over a medium high heat with the oil and when ready, add the shallot and garlic and cook for 5 minutes or until softened.
Add the mixed mushrooms and sweat until very soft. Add the rehydrated mushrooms, cook for a couple of minutes and then add the remaining ingredients plus the mushroom liquid. Cook over a low heat for 15 minutes, stirring from time to time.
Allow to cool slightly and transfer into a blender or food processor and blend until very smooth. Check the seasoning and adjust if needed.