Recipe from The Scottish Vegan Cookbook by Jackie Jones, Birlinn, £16.99.
5g dried shiitake or wild mushrooms, chopped
50ml warm water
1½ tbsp olive or rapeseed oil
1 medium onion, chopped
Two cloves of garlic, crushed
250g chestnut mushrooms, chopped
250g white cap mushrooms, chopped
4 tbsp vegan sherry
500ml vegan stock
2 tsp dried thyme
1½ tsp balsamic vinegar
150ml soya or oat cream
Salt and pepper
Soak the dried mushrooms in warm water for 10 minutes.
In a saucepan, heat the oil, add the onion and sweat until softened. Add the garlic, cook for a minute, then add the fresh and rehydrated mushrooms (including any residual soaking water) and cook for 5 minutes. Pour in the sherry and simmer for 3 to 4 minutes.
Stir in the stock and thyme, bring to the boil, reduce the heat and simmer, partially covered, for 15 minutes.
Allow to cool before stirring in the balsamic vinegar. Season to taste. Blend until smooth, then return to the pan. Add the cream and bring back to serving temperature.