Mushroom peposo

Mushroom peposo

Tags

Stew
tuscan

Cook

Ingredients

  • 400g chestnut mushrooms
  • 200g wild mushrooms
  • 2 onions, roughly diced
  • 2 tbsp butter
  • 500ml red wine
  • 300ml vegetable stock
  • 1 bulb garlic
  • 2 sprigs rosemary
  • 2 tbsp black pepper
  • 2 tsp flour
  • 4 dried porcini mushrooms
  • 1 tbsp red currant jelly
  • Parsley
  • Bread

Steps

  1. Thickly slice the mixed mushrooms. Break the wild mushrooms into chunks.
  2. Combine the wine, stock, pepper, garlic, jelly, herbs and porcini mushrooms.
  3. Simmer this for at at least 30 mins, reducing it to at least half volume.
  4. In the wok fry the onion on low in butter until soft and golden, 15 to 20 minutes.
  5. Raise the heat a little, and add the sliced mushrooms.
  6. Cook until softened, then add the flour, and stir until everything's coated.
  7. Work it round for a minute or two, and add the liquid.
  8. Add the wild mushrooms, amalgamate everything, and simmer for at least 15 minutes.