Mushroom Sauce

    35 minutes

    This the sauce I use for the nut roast. I thought it was worth posting it as a separate recipe cos it's definitely sauce weather again. I don't strain it - I prefer it all chunky.


    New South Wales, Australia
    5 people made this

    Serves: 4 

    • 1 medium onion, diced
    • 2 tablespoons olive oi
    • 1 tablespoon flour
    • 2 tomatoes, diced
    • 120g mushrooms, finely choped
    • 300ml vegetable stock
    • 1/2 teaspoon of oregano or thyme
    • a bay leaf
    • 1 teaspoon vegemite
    • a generous splash of red wine
    • salt and pepper to taste

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Cook the onion in the oil until the onion turns brown, add the tomatoes and continue to cook- stirring until the liquid has evaporated and the tomatoes are starting to brown.
    2. Add the flour, stir through, then add the stock. Bring the sauce to the boil and continue stirring until it thickens.
    3. Add the mushrooms, herbs, vegemite and red wine and simmer for 20 minutes, stirring occasionally. Season to taste and serve-strained or unstrained.

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    Definetely I will make this sauce again. Apart from the fact that it is easy to cook it smells and tasted really good. Instead of the tomatoes I used chopped canned tomatoes, removed the vegetable stock and put some rock salt (less than half a tsp). End result - delicious  -  01 Feb 2012  (Review from Allrecipes UK & Ireland)