Mushroom, Tomato and Pepper Sauce

Version 1 = warm

1. You start by washing the ingredients first (except for the mushrooms) and cutting them into the desired pieces. I prefer a fairly small cut so that there is a bit of a bite for the sauce. Clean the mushrooms (if necessary) and cut them into slices. Then they are peppered and drizzled with a little oil.
2. The lemongrass is mixed with e.g. flattened (broken open) a kettle bottom and cut in half.
3. In a sufficiently large cauldron, the onion and lemongrass are first sautéed with a little olivnoel. Press down the black garlic with a spoon and add it as well. If you like, you can also add a chili. Let the whole thing turn a light golden brown. Now add the tomatoes, peppers and mushrooms (if you prefer, also mushrooms if you don’t have portobellos) and add 100 ml. Mushroom stock. Let the mixture that should become the sauce simmer for 20 minutes. Now you can add the spices and the spring onions. Let the almost finished sauce simmer for another 10 minutes.
4. Mix well and add a bit of flour butter and mushroom stock if necessary to give it a firmness and consistency. This sauce goes well with almost everything meaty and – also with fish – preferably e.g. Lotte.

Version 2 = cold

1. The basis is to be worked through in exactly the same way as with the warm version – however, as of the finished warm version (without postage), it is now adjusted a bit – so that it can also be stored.
2. The additional ingredients are first stirred in cold and vigorously. Then they add the clean, sliced ​​mushrooms. Now boil it up properly and after 5 minutes fill it into heat-resistant bottles immediately.
3. I personally own Jena glass bottles with a capacity of 500 ml. I fill them up to 3/4 height. Close the lid well and let it cool down. Now you have a nice sauce that goes well with many things. Very good with grilled or egg dishes.
4. The sauce can be gently heated again although there are mushrooms in it – but you must not let it get hot – because then the oil and tomato paste separate and it doesn’t look so appetizing.

Bon appetit and culinary greetings your Biggi ♥