Serves 4

1/4 cup olive oil, plus 3 Tbs extra
1/2 cup white wine
2 tomatoes, peeled and diced
2 tsp brown sugar
1 Tbs good quality balsamic vinegar
2 bay leaves
2 garlic cloves, finely sliced
400g button or Swiss brown mushrooms - or use a combination including oyster and morel, some sliced and some left whole
1 tsp fresh chilli, finely chopped
2 Tbs creme fraiche
Salt and freshly ground black pepper
300g firm tofu, sliced
Steamed greens and rice

1 Simmer the olive oil, wine, tomatoes, brown sugar and balsamic with the bay leaves and garlic for 5 minutes.

2 Add the mushrooms and continue cooking for a further 10 minutes. Remove the mushrooms and keep warm.


3 Increase the heat, add the chilli and creme fraiche then bring the sauce to a boil. Let reduce for 5 minutes then season and pour over the mushrooms.

4 Heat a pan and add the second measure of olive oil. When hot, add the slices of tofu and cook until golden and crispy.

5 Serve the saucy mushrooms with tofu, steamed greens and rice on the side.