Jamie Magazine
By Rosie Reynolds
About the recipe
Beautiful meaty mushrooms make this a wonderful veggie alternative to a classic stew – it’s lovely served with creamy mash.
Recipe From
Jamie Magazine
By Rosie Reynolds
12 shallots
25g dried porcini mushrooms
4 portobello mushrooms
120g shiitake mushrooms
200g chestnut mushrooms
25g unsalted butter
olive oil
2 large carrots
2 cloves of garlic
6 sprigs of fresh thyme
2 bay leaves
500ml red wine
1 tablespoon tomato purée
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