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
Heat the oven to 170C (fan).
Bring the stock to boil and add the porcini mushrooms.
Remove from the heat and let the ingredients infuse for 30 mins while you prepare the remainder of the ingredients for the dish.
Drain the porcini mushrooms, and reserve the liquid. Chop the mushrooms and set aside.
Strain the liquid to remove any grit left behind by the mushrooms. Add mushroom stock to make up to 400ml.
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).
Add the carrots, tomato paste, and flour, stir to combine and cook for 1 minute.
Slowly add the wine and stock, mixing well.
Increase heat and continue stirring, until the sauce boils and thickens.
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.
Cook for 1 hr.
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.