Rich and full of flavour, this sauce tastes deceptively meaty thanks to the mushrooms and miso. I always make a big batch so I can use it in various different meals throughout the week (see below for ideas). If you prefer, you can freeze it in serving-size containers, then defrost it as needed for super-speedy dinners. Easy.
Serves 8
+ gluten free (option)
+ vegetarian
+ vegan
+ quick fix
Ingredients
Macadamia oil
Flavour bomb salt or Fine salt
Garlic cloves, peeled
Brown onion, peeled and halved
Dried shiitake mushrooms
Olive oil
Tomato passata
Can diced tomatoes
Red wine
Balsamic vinegar
Miso paste
Stock concentrate
Sweet paprika
Chilli flakes
Method
This recipe can be found on page 90 of our much-loved cookbook for Thermomix machines; Everyday Thermo Cooking. If you don't already have this one in your collection, you can check it out here...
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