Ingredients
30g dried porcini mushrooms 
1½ tbsp vegetable oil 
2 shallot, very finely sliced 
125g chestnut mushrooms 
125g portobello mushrooms 
2 tbsp brown sugar 
1 tbsp cider vinegar 
1 tbsp white wine vinegar 
1 piece of mace 
¼ tsp of nutmeg 
½ tsp ground ginger 
1 bay leaf 
1 clove 
1 tbsp Worcestershire sauce 
1 tbsp Madeira (or Marsala or brandy) 
Salt 
Pepper 

Equipment needed 
Food processor or stick blender 
Sterilised jar 

Method
Soak your porcini mushrooms in 300ml of boiling water in a small jug,  Stir from time to time as they soak for half an hour or so. 

You now need to either chop your mushrooms very very small (so they are literally little bits) or pulse in a food processor, whatever you do, do not blend otherwise you will have mush rather than the little bits needed.  The reason you need your mushrooms chopped so small is to extract every little bit of flavour.  If you are chopping by hand expect this to take at least 10 minutes.  Just a word on mushrooms, they do not need peeling or washing.  If you find any earth or dirt on them just gently brush off, I use some kitchen roll. 

If using a food processor, cut the mushrooms into pieces, put in and pulse until small - I find this takes 10-15 pulses.  If cutting by hand, chop them all in pieces and then with a very large knife just keep chopping and chopping until small. 

Heat a heavy based pan over a medium heat and put in 1 tbsp of oil.  Add the shallot and cook for 3-5 minutes until cooked through, soft and just beginning to go golden, you want them to stay light so there is no bitterness.  Add the remaining oil and add the mushrooms, a tsp of salt, 8 grinds of black pepper, stir and cook for around 15 minutes until all of the water has come out of the mushrooms and completely evaporated. 

Meanwhile remove the now hydrated porcini mushrooms from the liquid (keep this to one side)  and finely chop up.  Add these to the mushrooms and give it a good stir. 

Add the brown sugar, both vinegars, all of the spices and the Worcestershire sauce and give it a good stir.  You want to add the mushroom liquid now but be very careful, at the bottom will be grit so add slowly and leave the bottom 20-50mls in the jug.   Add the marsala, give the pan a good stir, turn up the heat and bring to the boil.  Once boiling reduce the heat to medium low and cook for around 30 minutes, stirring from time to time to stop it from sticking and catching.  At the end of the cooking time all of the liquid will be gone. 

After the 30 minutes the mushroom mixture should be very thick and there should be no liquid left in the bottom.  Find the mace and clove and remove.  Blend until smooth either in a food processor or with a stick blender.  If you use a stick blender put into a cup or jug and be very careful as the mushroom mixture is hot.  Blend until completely smooth. 

Pass the mushroom mixture through a sieve into a clean saucepan so that you know you have all lumps removed and that your sauce is smooth.  If the sauce looks too thick add 1 tbsp of water - you are ultimately looking for the consistency of tomato ketchup.  Place on a medium heat and stirring continuously bring to the boil.  Remove from the heat, add the brandy, stir and place back on the heat until bubbling again then turn off.  Check the seasoning and adjust to your taste. Put to one side.