Salsa de champiñones sin lactosa

Ingredientes

• 5 cups White Button Mushrooms ((480g) Sliced)
• 2 Tablespoons Dark Soy Sauce
• 1 Tablespoon Sesame Oil
• 3 Tablespoons Maple Syrup
• 1 teaspoon Crushed Garlic
• 1 teaspoon Dried Rosemary
• 1 teaspoon Dried Thyme
• 1/3 cup Tahini ((80g))

Preparación

1. 1

   Start off with slicing the mushrooms.

2. 2

   Then mix up the soy sauce, sesame oil, maple syrup, crushed garlic, dried rosemary and thyme in a mixing bowl or measuring jug.

3. 3

   Add the sliced mushrooms to a pan and pour over the sauce. Sauté the mushrooms until softened and then continue to sauté them until the water is reduced.

4. 4

   When the water is reduced so that there is only a little water remaining, turn the heat down low and stir in the tahini. Remove from the heat.

5. 5

   Serve over penne (or rice or baked potatoes or anything you like) with chopped cilantro for garnish.