This creamy mushroom and herb stew is a great way to use seasonal autumn mushrooms, but thanks to the availability of farmed mushrooms in the supermarkets you can make this all year round. Use a mix of chanterelles, shitake, Portobello and chestnut mushrooms, or if not available just use Portobello as these have a better flavour than button mushrooms. If you like your food spicy add a little red chilli but otherwise just leave it garlicky and creamy. Serve it with noodles or crusty bread to mop up the rich tasty juices.
- 25g butter
- 1tbsp olive oil
- 1 small onion, diced
- 500g mixed mushrooms
- 2 cloves garlic, crushed
- A little chopped red chilli (optional)
- 150ml vegetable stock or dry white wine
- 100ml double cream
- 2tbsp chopped fresh parsley
- 1tsp fresh thyme leaves
Heat the butter and oil in a large frying pan and fry the onions over a low heat until softened and transparent, but not browned.
Add the mushrooms and stir for 5 mins until tender. Add the garlic (and red chilli if using) and cook for 1 min, then stir in the stock or white wine. Bring to the boil and simmer for 5 mins.
Stir in the cream and heat through. Serve sprinkled with parsley and thyme.
There is no need to wash or peel farmed mushrooms, just wipe them over with a damp cloth or brush off any soil that clings to them.