Mushroom and Red Wine Stew
- 3 tbsp olive oil
- 2 leeks, chopped
- 200g shallots, peeled and halved
- 3 crushed garlic cloves
- 200g baby carrots, peeled
- 3 chopped celery stalks
- 2 tbsp tomato puree
- 200ml red wine
- 250ml veg stock
- 1 tbsp soy sauce
- 250g shiitake mushrooms, halved
- 500g chestnut mushrooms, halved
- 30g chopped parsley
- Heat 2 tbsp of oil in a large lidded saucepan and fry the leeks and shallots for 5 mins to soften. Add the garlic, carrots and celery and fry for 5 mins more. Stir in the tomato puree, wine, soy sauce and stock and bring to a simmer.
- In a separate frying pan, heat the remaining oil and fry the mushrooms for 10 mins to soften, then remove and stir into the other pan with the vegetables. Cover and cook for 25 mins, then serve sprinkled with parsley and with some crusty bread for dunking.
1 hr
4 serving