Rich shiitake mushrooms and a good slug of cognac add a luxurious note to this take on the traditional Cantonese sauce
XO sauce is the Rolls-Royce of Cantonese cooking. Its exact origins are still debated, but the one thing most people agree on is that it came out of the Hong Kong restaurant scene in the 60s, as chefs competed to make the most luxurious sauce possible. The name XO comes from “extra-old”-graded aged cognac, a symbol of status and luxury. My vegan version also goes in pursuit of luxury, using fine, meaty, rich shiitake mushrooms and a good slug of actual cognac as a hat-tip to the name.
Read more: theguardian.com
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