Recipe
So-named because of the ‘XO cognac’ thought to be in the original sauce’s recipe — but this sauce is a stand-out in its own right. Slather on toast, mix through pasta, scoop it into a freshly baked potato — once you taste the sauce, you can let your imagination fill in the blanks!
You will need
Makes 1
- 100ml vegetable oil
- 200g mushrooms, diced
- 2 bulbs garlic, skin removed
- 500ml mushroom stock (Simon uses dried shiitake mushrooms which have been rehydrated in veg stock)
- 3 tablespoons soy sauce (or tamari)
- 2 tablespoons black vinegar
- 1 tablespoon red miso
- 2 tablespoons gochujang (optional, but recommended!)
- 1/4 cup brandy
Recipe: Simon Toohey
Directions
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Step 1
In a pan place the oil and mushroom and cook on medium for 4–5 minutes (until the mushrooms have re-released all the oil which they absorbed at first!).
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Step 2
Add the garlic cloves (whole), mushroom stock, soy sauce, brandy, gochujang, vinegar and miso. Stir to ensure all ingredients are combined.
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Step 3
Bring the mixture up to a boil, reduce to medium-low heat and simmer for 2 hours until everything is soft and the sauce has thickened.
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Step 4
Transfer to a sterilised jar and store in the refrigerator.
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Recipe: Simon Toohey
