Difficulty: Medium - experience needed
Dietary guidance: v v n g d
1 small onion, chopped fine
1-2 garlic cloves, pressed or finely chopped
1 tbsp. tomato paste
1/4- 1/2 sherry
1/4 c water
3 cups button mushrooms/ mushrooms cut into smaller sizes, trimmed
salt and pepper
chopped fresh parsley
Heat the oil in pan.
Add onion and garlic and cook until soft.
Stir in tomato paste, sherry, water and cloves. Season with salt and pepper.
Bring to the boil and then simmer for about 45 minutes, adding more water if the mixture becomes too dry.
Add mushrooms to the pan and simmer for about 5-10 minutes, without lid.
Remove from heat and allow to cool, covered.
Chill in the fridge overnight or two nights. Serve cold with bread to dunk in the wonderful juices!