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.