Swiss Brown and Shiitake Mushroom Sauce

Preparation: 10 minutes

Cooking: 16 minutes

Serves: 4

2 tblspn olive oil

400 g Swiss brown mushrooms, sliced

100 g shiitake mushrooms sliced (fresh)

1 tblspn balsamic vinegar

1 cup beef stock

2 tspn cornflour

1 tspn brown sugar

2 tblspn fresh thyme leaves

Salt and freshly ground black pepper, to taste

Heat oil in a medium frying pan over high heat. Add mushrooms and cook, tossing frequently, for 6 minutes or until mushrooms are tender. Stir in balsamic vinegar and cook for 1 minute. Combine 1 tablespoon stock, cornflour and brown sugar in a small bowl. Stir this cornflour mixture and remaining stock into mushrooms. Bring to the boil, stirring often. Reduce heat to medium and cook, stirring occasionally, for 5 minutes or until sauce thickens slightly. Stir in thyme and season with salt and pepper. Serve mushroom sauce with barbecued steaks or toss mushroom sauce in pasta and serve with grated parmesan cheese.