Who needs meat! This dish is a fabulous way to showcase beautiful mushrooms, and is perfect made using pine mushrooms, slippery jacks, etc. when available.
- 400 ml mushroom stock (including the liqueur from rehydrating the porcini)
- 2 sprigs rosemary
- 2 sprigs thyme
- 15 g 1/2oz dried porcini or shitake mushrooms
- 1 tbsp 20g butter
- 150 g 5oz shallots, peeled, and if large, halved
- 2 garlic cloves crushed
- 4 carrots thickly sliced
- 1 tbsp tomato paste
- 3 tsp potato flour
- 200 ml red wine
- 850 g mixed mushrooms
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Heat the oven to 170C (fan).
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Bring the stock to boil and add the porcini mushrooms.
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Remove from the heat and let the ingredients infuse for 30 mins while you prepare the remainder of the ingredients for the dish.
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Drain the porcini mushrooms, and reserve the liquid. Chop the mushrooms and set aside.
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Strain the liquid to remove any grit left behind by the mushrooms. Add mushroom stock to make up to 400ml.
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Place a large pan over low heat, add the oil, shallots and garlic, and cook until they start to colour and soften (approx. 10 minutes).
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Add the carrots, tomato paste, and flour, stir to combine and cook for 1 minute.
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Slowly add the wine and stock, mixing well.
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Increase heat and continue stirring, until the sauce boils and thickens.
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Add the fresh mushrooms along with the rehydrated porcini mushrooms and stir to combine, bring back to the boil, cover with a lid and transfer the pot to the preheated oven.
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Cook for 1 hr.
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Scatter with fresh parsley and serve with mashed potatoes and steamed green greens.
- I like to freeze the liqueur left from rehydrating mushrooms to use as mushroom stock.
- For vegan option, replace butter with olive oil.
