Mushroom Chasseur

by michelle (2009-01-12 20:47:03)

300g mushrooms
1 onion
200ml vegetable stock
100ml white wine
1 tbsp sun-dried tomato paste
1 tsp balsamic vinegar
arrowroot powder
freshly ground black pepper

Peel the mushrooms and remove theend of the stalks.   Place them whole into the bottom of acasserole dish. Finely chop the onion and   sprinkle it over the mushrooms. Prepare the stock (I put 1 heaped tsp of vegan   bullion powder in 200ml boiling water) and add the white wine, sun-dried tomato   paste andvinegar. Pour it over the mushrooms and place the lid on the casserole   dish. Bake in the oven at 200 degrees for 30 minutes, removing the lid for the   last 10 minutes. On removing from the oven thicken the sauce by dissolving 1   heaped teaspoon of arrowroot into 5 tbsps water and pouring into the sauce. Mix   thoroughly and season to taste.