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.
Top tip for making Creamy mushroom and herb stew
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.