Mushroom Stew


I was looking for a meal to set off my freshly baked Wholemeal Spelt Bread and came across a recipe from Nigel Slater, from which this is adapted.  It turns a few basic ingredients into an intense, aromatic, interesting and hearty vegetarian supper which works wonderfully with my freshly baked bread

Serves 2

Ingredients

  • 50g Dried Porcini Mushrooms
  • 250ml Boiling Water
  • 1 tsp Vegetable Stock Powder
  • 1 tsp Fennel Seeds
  • 1 Dried Red Chilli
  • 2 cloves Garlic
  • 2 tbsp Olive Oil
  • 2 onions, sliced
  • 1/2 tsp Dried Oregano
  • a slice of Orange Zest
  • 500g Chestnut Mushrooms, thickly sliced

Method

  • Crumble the dried mushrooms into a jug and pour over the boiling water.  Stir in a teaspoon of the vegetable stock powder
  • De-seed the chilli and chop finely.  Add to the pan with the fennel, crushed garlic and oil.  Cook gently for a few seconds
  • Add the sliced onions, oregano and orange zest and stir well.  Cover and sweat gently for a few minutes until the onions soften
  • Once softened, add the fresh mushrooms and stir well and cover for 5 minutes
  • Add the dried mushrooms and stock and simmer the stew gently, uncovered, for 10-15 minutes
  • Adjust the seasoning, add a little freshly ground black pepper, remove the orange zest and serve with freshly baked bread

 

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2 Comments Add yours

  1. Beautiful website. Thank you for the link to my blog.

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