Mushroom and Parsley Sauce
100gms white mushrooms, stems trimmed,
100gms shiitake mushrooms, only the heads not the stems,
100gms fresh Portobello mushrooms, only the heads not the stems,
1/4 tsp dried thyme powder,
1 tsp lemon juice,
1/4 cup dry white wine,
1/4 cup water,
1 tbsp balsamic vinegar or to taste,
1/4 cup fresh parsley leaves, washed, dried and chopped,
1 tbsp oil,
1 tbsp butter.
Cut the mushrooms into thick slices. Heat 1 tbsp oil and a tbsp butter in a pan on a medium high flame, then add mushroom slices and saute along with thyme, salt and pepper. Stir fry until mushrooms leave their juices. Now add lemon juice and wine and stir well. Cook till the juices are reduced to almost 1/3 rd of original. Remove from heat and let cool at room temperature. In a blender, add onions, celery and 1/4 cup water. Blend to form a smooth puree. Place a saucepan on the stove and pour in this sauce into it and stir in the mushroom mixture, vinegar, salt and pepper. Heat this sauce over medium flame for 2 minutes and stir in parsley. The sauce is ready. You can use this sauce for pasta or spaghetti.