Instructions

Method:

1. Brown the mince in s shallow frypan, starting off on a low heat to render any fat. Oil shouldn’t be required.
2. Add the onions and saute until softened, around 5 minutes.
3. 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.
4. Bring to the boil and simmer for 45 minutes. Add Basketcase CHILLI SALT to taste.
5. Serve with gluten free noodles or spaghetti (we used Konjac noodles here) and garnish as desired.

Source: http://basketcasegourmet.com.au