Red Wine and Mushroom Stew
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1 min read

Red Wine and Mushroom Stew

Red Wine and Mushroom Stew

Ingredients

Method

  • 3 tbsp olive oil
  • 2 sliced leeks
  • 200g halved shallots
  • 3 crushed garlic cloves
  • 200g chopped carrots
  • 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
  • Heat 2 tbsp of oil in a lidded pan and fry the leeks and shallots for 5 mins to soften. Stir in the carrots, garlic and celery, and fry for 5 mins more. Stir in the wine and tomato ketchup, along with the stock and soy sauce. Bring to a simmer and season with salt and pepper.
  • Add the remaining oil to a frying pan and add the mushrooms for 10 mins to soften. Season lightly, then tip into the vegetable pan. Cover, cook for 20 mins, then serve with crusty bread. Heavenly!
1 hr
4 serving

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