350g - Onions
50g - Olive oil
32g - Garlic
7g - Ginger
1000g - Mushrooms
200g - Malt Vinegar
105g - Dark Ale
100g - Mushroom broth (rehydrated mushroom water)
40g - Yeast Extract
40g - Molasses
40g - Fish sauce
34g - dried Cep powder)
30g - Sea salt
15g - Honey
10g - Horseradish
7g - Mace blades
5g - Allspice berries
0.6g - Freeze-dried coffee powder
1.6g - Xanthan gum

Sweat the Onions and Olive Oil then add the Garlic and Ginger. Add everything apart from the Xanthan Gum. Cook everything out while stirring until the liquid has evaporated. Blend until Smooth and adjust seasoning. Add the Xanthan Gum and blend again. Pass through a fine chinois or fine sieve.