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.

(Serves 6)

Ingredients

• 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

Method

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.