Rustic Mushroom Stew|Australian Mushrooms

400 g mixed mushrooms (Swiss Browns, buttons, cups or flat mushrooms)

1 brown onion, diced

3 garlic cloves, minced

2 –3 sprigs fresh thyme

2 fresh bay leaves

2 sprigs rosemary

2 tbsp tomato paste

1 ½ tsp sweet smoked paprika

2 cups mushroom base vegetable stock or vegetable stock

400 g can diced tomatoes

400 g can cannellini beans, rinsed and drained

Olive oil for cooking

Sea salt and black pepper

To serve:

1 tbsp chives, chopped

Crusty toasted bread

Slice the larger mushrooms, halve the medium ones and leave the smaller mushrooms whole.

In a heavy base large dish or large frypan (cast iron is ideal) on medium-high heat add a drizzle of olive oil and sauté the mushrooms until they become soft. Remove from the pan and set aside.

Add another drizzle of olive oil to the same pan and sauté the diced onions and garlic. Once they become translucent, add in the tomato paste and cook off for a further couple of minutes. Follow by adding the herbs and spices, vegetable stock and can of tomatoes. Add the sautéed mushrooms back in and a good pinch of sea salt and fresh cracked pepper. Stir though and allow to come up to a simmer, then turn the heat down to low and allow it to simmer covered with a lid slightly ajar for 10–15 minutes so the flavours develop, and the sauce thickens.

Add in the rinsed and drained cannellini beans and allow to simmer for a further 5–10 minutes. If the sauce becomes too thick add a dash of extra stock.

Remove from the heat and serve with a good helping of fresh chives and crusty bread on the side.

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Rustic Mushroom Stew