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Ingredients
  • Mushrooms (chestnut are my go-to), 250g
  • Shallots, 4 to 5
  • Garlic, 2 cloves
  • Flour, 1.5tbsp
  • Stock, 200 to 300ml
  • Tomato puree, 1tbsp
  • Soy sauce (light), ½tsp
  • English mustard powder, 1tbsp ish (see below)
  • Paprika, about ⅛tsp
  • Cayenne pepper, about ⅛tsp
  • Butter, 20 to 25g
  • Optional: a good pinch of Sichuan peppercorns, ground
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