Method:
- Brown the mince in s shallow frypan, starting off on a low heat to render any fat. Oil shouldn’t be required.
- Add the onions and saute until softened, around 5 minutes.
- Add the mushrooms (presoaked if using any dried), the coriander stalks, enough water (or mushroom liquor) to cover and 125ml (half cup) of FIRECRACKER GLAZE.
- Bring to the boil and simmer for 45 minutes. Add Basketcase CHILLI SALT to taste.
- Serve with gluten free noodles or spaghetti (we used Konjac noodles here) and garnish as desired.
Source: http://basketcasegourmet.com.au


