Wild mushroom stew on toasted brioche

4 servings

Ingredients

Quantity Ingredient
25 grams Dried Porcini slices
250 millilitres Hot water
225 grams Field Mushrooms
225 grams Chestnut Mushrooms
1 tablespoon Olive oil
25 grams Butter
½ Clove Garlic; (peeled and chopped)
2 tablespoons Parsley; (roughly chopped)
2 Sprigs Oregano
2 drops Tabasco
2 tablespoons Madeira
1 teaspoon Softened butter mixed with 1 tsp plain; (Beurre manie)
; flour
4 slices Brioche; (toasted)

Directions

1. Pour very hot water over the dried Porcini mushrooms and leave to infuse for at least 30 minutes, preferably one hour. Lift the slices out of the bowl and squeeze over the liquor so as not to waste any of the flavoured juices.

2. Chop the Porcini into large bite size pieces, chop the field and chestnut mushrooms into similarly size pieces.

3. Heat the oil and butter in a frying pan, add the Porcini and gently cook for 3 minutes. Add the other mushrooms and cook over a high heat for 5 minutes. Add the garlic, herbs and Tabasco. Cook for another minute, before adding the Madeira, reduce to about half. Add the beurre manie and stir until the stew had thickened slightly.

4. Serve immediately on top of the brioche slices.

Converted by MC_Buster.

NOTES : Chef:Amanda Grant

Converted by MM_Buster v2.0l.

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