Here's a lovely recipe for a medley of mushrooms in red wine. Friends served me this at a dinner party recently - it so impressed me I thought I could share my version of it with you. It was served with roast lamb and roast potatoes, which were a good complement - but it would also go well with mashed potatoes.
2 red onions, finely chopped (or you can use peeled shallots)
25g dried porcini mushrooms
4 portabello mushrooms, roughly sliced
120g shitake mushrooms, halved
200g chestnut mushrooms, halved
25g unsalted butter (or vegan-friendly sunflower spread)
3-4 tablespoons of olive oil
2 cloves of garlic, peeled and chopped finely
6 sprigs of fresh thyme, or 1 teaspoon of dried thyme
2 cloves of garlic
2 fresh bay leaves
500ml red wine
1 tablespoon of tomato puree
Place the dried porcini in a bowl and cover with 150ml of boiling water, then set aside so they can soak up the water and 'come to life'.
Heat half the butter or sunflower spread with one tablespoon of olive oil in a heavy based pan or casserole dish over a medium heat. Fry the mushrooms in batches, until they turn slightly brown but are still firm, adding another tablespoon of oil between each batch. Tip the mushrooms into a bowl and set aside.
Heat the remaining butter or sunflower spread in the pan, and add the peeled chopped onions or shallots. When the onion is softening, add the chopped garlic and saute for another 2 minutes. Add the thyme, bay leaves and wine.
Strain the porcini liquid into the pan, roughly chop the porcini and add to the saucepan along with the tomato puree. Simmer for 25 minutes on a low heat, or until the wine has reduced slightly. Season to taste, and take out any thyme stalks (if using fresh thyme). Stir in the cooked mushrooms and juice, heat through and serve when ready.
Inspired by a Jamie Oliver recipe