Braised Mushrooms

Braised Mushrooms
  • Serves: 6
  • Preparation: 15 minutes
  • Cooks In: 1 hour
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Ingredients

800 g mixed Australian Mushrooms – Portobello, Swiss brown, flats and buttons
3 tbsp unsalted butter
3 tbsp olive oil
1 medium shallot, diced
2 carrots, peeled & sliced
3 cloves garlic, finely chopped
350 g small mini onions or French shallots, or a combination of both, peeled
Plain Flour
1 cup red wine
½ cup tomato puree
1 ½ cups beef stock
1 tbsp Worcestershire sauce
Fresh thyme
Fresh bay leaves
1 tbsp cornflour
Salt & pepper to taste
To Serve
Mashed potato
Fresh parsley

Method

1

Chop the Portobello & Flat mushrooms into thick slices, and quarter or halve the Swiss browns & buttons, leaving small ones whole.

2

Heat 1 tbsp of the butter with 1 tbsp of olive oil in a dutch oven (or heavy ovenproof saucepan with a lid) over a medium heat. Fry the mushrooms in two batches, until coloured but still firm, about 5 minutes. Add another tablespoon of butter & oil between each batch. Then tip the mushrooms into a bowl, season with salt & pepper and set aside.

3

Heat the remaining butter, then add the whole onions and/or shallots – halve the larger ones if needed to have a consistency in size – along with the diced shallots & carrots. Fry for 10 minutes, stirring often over medium heat. Now add the garlic, thyme & bay leaves, and fry for a further 2 minutes until fragrant.

4

Add the wine and reduce by a third. Now add the stock, tomato puree, and Worcestershire sauce. Mix the cornflour with 1 tbsp of water, then mix into the stew. Simmer for 30 minutes.

5

Add the mushrooms back in the pot and cook for a further 3 minutes, or until mushrooms are heated through.

6

Serve with mashed potato and parsley.

Ingredients

 800 g mixed Australian Mushrooms – Portobello, Swiss brown, flats and buttons
 3 tbsp unsalted butter
 3 tbsp olive oil
 1 medium shallot, diced
 2 carrots, peeled & sliced
 3 cloves garlic, finely chopped
 350 g small mini onions or French shallots, or a combination of both, peeled
 Plain Flour
 1 cup red wine
 ½ cup tomato puree
 1 ½ cups beef stock
 1 tbsp Worcestershire sauce
 Fresh thyme
 Fresh bay leaves
 1 tbsp cornflour
 Salt & pepper to taste
To Serve
 Mashed potato
 Fresh parsley

Directions

1

Chop the Portobello & Flat mushrooms into thick slices, and quarter or halve the Swiss browns & buttons, leaving small ones whole.

2

Heat 1 tbsp of the butter with 1 tbsp of olive oil in a dutch oven (or heavy ovenproof saucepan with a lid) over a medium heat. Fry the mushrooms in two batches, until coloured but still firm, about 5 minutes. Add another tablespoon of butter & oil between each batch. Then tip the mushrooms into a bowl, season with salt & pepper and set aside.

3

Heat the remaining butter, then add the whole onions and/or shallots – halve the larger ones if needed to have a consistency in size – along with the diced shallots & carrots. Fry for 10 minutes, stirring often over medium heat. Now add the garlic, thyme & bay leaves, and fry for a further 2 minutes until fragrant.

4

Add the wine and reduce by a third. Now add the stock, tomato puree, and Worcestershire sauce. Mix the cornflour with 1 tbsp of water, then mix into the stew. Simmer for 30 minutes.

5

Add the mushrooms back in the pot and cook for a further 3 minutes, or until mushrooms are heated through.

6

Serve with mashed potato and parsley.

Braised Mushrooms

Tags:

 Dinner, Gourmet, Soup

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