Yield: 6 servings
|300 grams||Baby onions; peeled|
|200 grams||Shiitake mushrooms; halved|
|200 grams||Chestnut mushrooms; halved|
|3 larges||Field mushrooms; quartered|
|70 cloves||Bottle full-bodied red wine|
|2||Garlic cloves; crushed|
|3 larges||Sprigs fresh thyme|
|450 grams||Baby carrots; trimmed|
|2 tablespoons||Tomato purée|
|600 millilitres||Vegetable stock|
|150 grams||Fine green beans; trimmed and halved|
|4||Firm tomatoes; skinned, deseeded and quartered seasoning|
|Fresh flatleaf parsley; to garnish|
Serve this dark and delicious stew with a mashed potato Prep 25 mins, cook 55 mins.
1 Heat 2 TBSP of the stock in a large, flameproof casserole dish and fry the onions and all the mushrooms over a high heat, stirring occasionally, for 6-8 minutes. Add a little water if they start to stick. Remove and set aside.
2 Add the wine, garlic, bay leaves and thyme to the casserole dish and bring to the boil. Boil rapidly until reduced by half. Return the mushrooms and onions to the pan and add the carrots, tomato purée and the rest of the stock. Bring to the boil, cover and simmer for 20 minutes until the vegetables are just tender.
3 Discard the bay leaves and thyme. Blend the cornflour with 1 tablespoon cold water until smooth and stir into the casserole. Bring to the boil, stirring, until thickened. Season to taste and scatter the green beans and tomatoes over. Cover and simmer for a further 15 minutes. Sprinkle over the fresh parsley to serve. Serve with new potatoes, mash or rice.
Adapted from BBC Vegetarian Magazine Posted to fatfree digest by "andy&shell" <andy.shell@...> on Apr 25, 1999, converted by MM_Buster v2.0l.