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Ingredients
200g mushroom, finely diced
1 Spanish onion, finely diced
50 ml of balsamic vinegar
1 stock cube
500 ml of water
2 heaped tbsp corn flour
Splash of olive oil
Method
Heat a fry pan and add the olive then fry the mushrooms and onions together until they start to turn brown
Pour in the balsamic vinegar and allow to boil before adding the water and stock cube.
Bring to a boil and turn down to a simmer for 10 minutes.
Mix the corn flour to a smooth paste with about 4 tbsp cold water, bring the gravy back to a boil and whisk in the corn flour until thickened.
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