Tasty fat-free mushrooms

Mushrooms, like aubergines, soak up oil if you give them the chance. Here's a way of locking in taste without using any fat at all.

Put equal quantities of wine* and stock** in the pan - just enough to stop your mushroom slices burning. Add a few drops of Worcester sauce, or soy sauce, or balsamic vinegar. Put the pan on a medium heat. Watch and stir. The mushrooms will exude their juices after a few minutes; turn up the heat and boil off all the liquid. Watch them carefully; they are ready when the last of the liquid evaporates. Delicious.


* red or white is fine; I sometimes use Marsala, which gives a strong flavour to the mushrooms (not great at breakfast)

** I've always got stock in the fridge, either chicken stock, or Fergus Henderson's fabulous trotter gear. If you don't go in for this sort of thing, just use bouillon


Related links

Foolproof recipe for fuss-free chicken stock
Jellied pork stock - easy to make, keeps for months in the fridge, adds depth to everything it touches