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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
  • 2 tablespoons black vinegar
  • 1 tablespoon red miso
  • 2 tablespoons gochujang (optional, but recommended!)
  • 1/4 cup brandy

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Directions

20 mins to prep

2 hours to cook

  1. 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!).

  2. Step 2

    Add the garlic cloves (whole), mushroom stock, soy sauce, brandy, gochujang, vinegar and miso. Stir to ensure all ingredients are combined.

  3. 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.

  4. Step 4

    Transfer to a sterilised jar and store in the refrigerator.

Recipe: Simon Toohey