Portobello Mushroom Sauce
This is a great sauce that can be served with grilled or barbecued meats and poultry, eggs and bacon, as an alternative topping for baked potatoes, as a dip, or folded through pasta. It will keep in the fridge in a sealed, airtight container for up to three weeks.
- 500 gms Portobello mushrooms (wiped with a damp cloth)
- 100 gms extra virgin olive oil
- 1 medium onion, finely diced
- 125 mls balsamic vinegar
- ¼ bunch of basil, chopped
- 1 clove garlic, crushed
- salt and pepper to taste
Rub the mushrooms with the olive oil and grill to give a light smoky taste.
Cook until limp and then pat dry to remove excess moisture.
Place all the ingredients in a blender and puree until smooth.
Season to taste.