Free Recipe Wild Mushroom Stew on Toasted Brioche
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Wild Mushroom Stew on Toasted Brioche Recipe
25 g Dried Porcini slices
250 ml Hot water
225 g Field Mushrooms
225 g Chestnut Mushrooms
1 tb Olive oil
25 g Butter
1/2 Clove Garlic; (peeled and
-chopped)
2 tb Parsley; (roughly chopped)
2 Sprigs Oregano
2 dr Tabasco
2 tb Madeira
1 ts Softened butter mixed with 1
-tsp plain; (Beurre manie)
; flour
4 sl Brioche; (toasted)
Wild Mushroom Stew on Toasted Brioche Preparation
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.
Cooking Temperature:
Recipe Serves: 4
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