Wild Mushroom Stew on Toasted Brioche

Wild Mushroom Stew on Toasted Brioche Ingredients

25 g Dried Porcini slices	2 tb Parsley; (roughly chopped)
250 ml Hot water	2 Sprigs Oregano
225 g Field Mushrooms	2 dr Tabasco
225 g Chestnut Mushrooms	2 tb Madeira
1 tb Olive oil	1 ts Softened butter mixed with 1
25 g Butter	; flour
1/2 Clove Garlic; (peeled and	4 sl Brioche; (toasted)

Instructions for Wild Mushroom Stew on Toasted Brioche

1. Pour very hot water over the dried Porcini mushrooms and leave to infuse for at least 30 minutes, preferably one hour. Lift the slices out of the bowl and squeeze over the liquor so as not to waste any of the flavoured juices. 2. Chop the Porcini into large bite size pieces, chop the field and chestnut mushrooms into similarly size pieces. 3. Heat the oil and butter in a frying pan, add the Porcini and gently cook for 3 minutes. Add the other mushrooms and cook over a high heat for 5 minutes. Add the garlic, herbs and Tabasco. Cook for another minute, before adding the Madeira, reduce to about half. Add the beurre manie and stir until the stew had thickened slightly. 4. Serve immediately on top of the brioche slices. Converted by MC_Buster. NOTES : Chef:Amanda Grant Converted by MM_Buster v2.0l.

Main Ingredient: MushroomsCuisine: Uncategorized

More like this...

Wild Wild Dinner (Wild Rice/wild Mushrooms)

Wild Mushroom and Toasted Walnut Crostini

Wild Mushroom Toast

Sardines And a Wild Mushroom Salad on Toast

Wild Mushroom Stew

Ingredient Insight - look inside this recipe