Mushrooms of all shapes and sizes, fresh from the field, are perfect for a variety of tasty autumn dishes. This warming stew makes the ideal supper on a chilly evening
200g chestnut mushrooms
100g button mushrooms
200g shiitake mushrooms
4 small flat mushrooms
15g unsalted butter
4 whole garlic cloves, peeled
200g shallots, peeled and chopped
200ml vegetable stock
500ml red wine
4 carrots, peeled and finely chopped
1 tsp sugar
2 tbsp flat-leaf parsley, roughly chopped, plus extra to garnish
sea salt and black pepper
mashed potato, to serve
large, lidded saucepan or casserole dish suitable for use on the hob
In a large saucepan or casserole dish, melt the butter and add the garlic and shallots. Sauté for 4-5 mins until softened, then add all the mushrooms. Add 100ml of the vegetable stock and cook for 2 mins until the liquid has been absorbed.
Stir in the cornflour, then gradually stir the rest of the stock into the saucepan, followed by the red wine. Mix in the carrots, sugar and parsley, and bring to the boil covered with a lid. Season with sea salt and black pepper, and cook, uncovered, for 15-20 mins until the liquid has reduced by half, and the sauce is glossy. Garnish with the extra parsley and serve with mashed potato.
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