Red Wine and Mushroom Stew
- 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