Step 1

Wash the mushrooms and slice them into 0.5 cm thick slices. Peel and finely chop the onion. Chop the parsley finely.

Step 2

In a frying pan heat up 1 tbsp butter/oil/lard. Fry the mushrooms until they start to brown. They should not start to “shrink” yet. Remove the mushrooms from the pan and set them aside.

Step 3

Using a further tbsp butter/oil/lard fry the onions. Add the tomato paste just when they begin to brown, and fry for a further minute. Deglaze with the vegetable stock/broth and cream.

Step 4

Add the mushrooms back in and season with salt and pepper to taste. Add the thyme, parsley and balsamic vinegar and cook the sauce until you achieve the desired consistency.

Step 5

If you like the sauce to be thicker, mix 1 tbsp of cornstarch with 2 tbsp of water. Add to the sauce. Bring the liquid back to a boil. If the sauce is too thick for your liking, you can add more vegetable broth or milk.