Braised Mushrooms|Australian Mushrooms

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

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

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.

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.

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.

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

Serve with mashed potato and parsley.

Print Options:

Braised Mushrooms