Mushroom ragout, gluten free

Ingredients

• 800 g Shiitake mushrooms, sliced
• 250 ml Water, warm
• 60 ml Red wine
• 2 1/2 tbsp Olive oil
• 1 pcs Shallots, chopped finely
• 2 1/2 tbsp Gluten free flour mix
• 1 tsp Thyme, fresh, chopped
• 1/4 tsp Salt, fresh ground
• 1/8 tsp Black pepper, fresh ground
• 1 bunch Parsley, fresh, chopped

Method

1. Heat 2 tablespoons olive oil in sauce pot over medium heat; once heated, add flour then cook, stirring for 10 minutes until mixture starts to smell like popcorns.
2. Remove from the heat and stir in warm water.
3. Heat remaining oil in separate sauce pot.
4. Add the mushrooms and cook for 8 minutes or until tender.
5. Add shallots and thyme then cook for 5 minutes.
6. Add red wine and cook until evaporated;
7. Stir in flour mix; season with salt and pepepr then cook until slightly thickened.
8. Serve while still warm.