A simple but elegant and satisfying sauce that combines two very complementary flavours and textures. Shown here over pan-fried seitan.
1T of cooking oil
1/4t of coarse sea salt
1/4 pound of oyster mushrooms, stemmed and sliced
1/2 cup of vegetable stock
1 passion fruit
2t of corn starch dissolved in 1T of water
Sea salt and black pepper to taste.
Bring the oil and sea salt to heat on medium-high.
Add the oyster mushrooms and saute for 5-7 minutes.
Add the stock and simmer for another 3-5 minutes.
Add the corn starch, stirring continuously until the sauce thickens.
Remove from heat, add the nutritional yeast, stir to combine and set aside to cool.
Slice the passion fruit carefully and spoon out the seeds, removing any pith from the seeds as necessary.
Season the mushrooms to taste and plate.
Garnish with about a tablespoon of passion fruit.