olive oil on high heat
punnet brown mushrooms sliced
2 cloves garlic

2 cups sherry, one every 5 minutes, once browned

four portobello mushrooms finely sliced
red pepper finely sliced
carrot?

1/2 White onion finely sliced
five cloves black garlic
2 cloves garlic finely sliced
tablespoon hot sauce
tablespoon dijon mustard (grains in)
tablespoon fig jam
tablespoon vegan mayo

1 cup sherry

stick blender, rough pulse

salt on top, olive oil

(sep small pan)
tomatoes
basil
garlic + spring onion
fresh carrot juice

combine