Munthari and mushroom sauce
The longer this is cooked the more of the apple flavour of the muntharies imparted to the dish. A modification is to use the sauce to flavour slices of any native flavoured bread and then to set the resulting savoury bread pudding with an omelette mix of seasoned eggs and milk. Alternatively, bake into native mint flavoured pastry tartlets adding teaspoon potato flour mixed in a small quantity of water to the stock.
2 tablespoons butter
1 Spanish onion, finely diced
200g mix of field mushrooms, shiitake, enoki, shimiji, ceps, morels, straw mushrooms
100ml chicken or mushroom stock
2 generous tablespoons Macadamia nut butter
In a large stainless steel frying pan melt the butter. Add the muntharies and the onion and sauté for 5 minutes. Season with salt to enhance the sweetness of the onion. Slice the mushrooms add to the sauté with the stock and continue heating on a gentle simmer for 15 minutes. To finish, add the macadamia nut butter to the sauce and heat for a few minutes to thicken.