2 tablespoons fish sauce
1 tablespoon vegetable oil
6 large mushrooms, sliced into 1 inch strips
2 tablespoons Worcestershire sauce
1 small onion, sliced into strips
6 cloves garlic, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried lavender
1 teaspoon dried sage
1 teaspoon dried rosemary
2 tablespoons oyster sauce
1/4 cup dry white wine
1 1/2 teaspoons white vinegar
In a small skillet over medium heat, cook garlic in oil until golden. Stir in mushrooms, and cook for 5 minutes more. Mix in Worcestershire sauce, and process until smooth. Stir in onion, and cook for 4 minutes more. Mix in garlic and bay leaf. Stir in thyme, sage, rosemary, lavender, bay leaf, thyme and lemon zest. Mix in oyster sauce, wine