This rich cooking sauce was the secret of success of many Victorian Cooks with Steak and Kidney pies and puddings, roast meats, sauces and soups. Delicious on grilled chops, kidneys, liver or steak. 190ml.
Add two tablespoons per 450g of meat to the fillings of steak and kidney pies and puddings to give them a spicy mushroom flavour and a rich colour.
Add two tablespoons to mushroom soups or sauces for extra mushroom flavour or use to enrich any gravy.
Shake well before use.
Allergy advice: Contains gluten and barley.
Water, salt, acetic acid, hydrolysed vegetable protein, mushroom powder (2.5%)(mushroom concentrate, maize maltodextrin), roast barley malt extract, spices.