["Wild Mushroom Stew | Recipes

Ingredients
Method

Ingredients

- 1 Kg mixed Wild and field mushrooms
- 40 g Butter
- 5 Garlic cloves
- Salt & Pepper to taste
- 100 ml White wine
- 2 Tbs Olive oil
- 2 Large onion
- 2 Bay leaves
- 10 g Willies Cacao
- 1 Tbs Soy sauce
- Fresh parsley
- 300 ml Vegetable stock
- 30 g Dried porcini mushrooms

Method

1

Stir the dried porcini mushrooms into the hot stock and set aside. Pick over and clean the wild mushrooms. Leave the smaller mushrooms whole and cut the larger ones either in half or into fat chunks, depending on shape and size.

2

Divide the prepared mushrooms into three batches. Melt about a third of the butter in a large frying pan and cook one batch of mushrooms over a medium heat until starting to soften.

3

Add a little of the garlic with some salt and pepper to taste and a splash of the vermouth or wine and continue to cook, stirring, for another minute. Tip into a bowl and set aside while you cook the remaining batches of mushrooms in the same way.

4

Heat the olive oil in a large pan or flameproof casserole, add the onion cubes and fry until they are nutty brown. Pour in the prepared stock, then add the cooked wild mushrooms, the bay leaves and the cacao. Bring to the boil and cook gently over a low heat for 5-7 minutes.

5

Adjust the seasoning to taste with the salt, pepper and a little soy sauce. Serve garnished with a sprinkle of chopped parsley, accompanied by mashed potatoes, rice or with chocolate tagliatelle pasta.

Comments & Ratings

More Willies cacao recipes

	1 Kg	Mixed Wild And Field Mushrooms
	40 g	Butter
	5	Garlic Cloves
	0	Salt & Pepper To Taste
	100 ml	White Wine
	2 Tbs	Olive Oil
	2	Large Onion
	2	Bay Leaves
	10 g	Willies Cacao
	1 Tbs	Soy Sauce
	0	Fresh Parsley
	300 ml	Vegetable Stock
	30 g	Dried Porcini Mushrooms

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Wild Mushroom Stew

Ingredients

Method

1

2

3

4

5

Comments & Ratings