Mushroom Stew with Pinot Noir
An easy, meat-free dish to match with our Pinot Noir. Created for us by Another Food Blogger
Ingredients
- Mushrooms x 600g – button, brown, portobello
- Leeks x 1
- Carrots x 3
- Thyme x 3 sprigs
- Red wine x 250ml
- Vegetable stock x 500ml
- Tomato paste x 2 tbsp
- Oil x 4 tbsp
- Garlic x 4 cloves – crushed
- Flour x 2 tbsp
- Salt & Pepper
- Potatoes x 800g
- Butter x 100g
- Salt
Directions
Stew
1. Slice leeks into 1cm pieces
2. Peel and chop carrots into 1cm pieces
3. Cut mushrooms to equal sized pieces – small button mushrooms left whole and larger ones in half
4. Mix flour with 4 tbsp cold water until smooth
5. In a heavy bottomed pan on medium/high heat fry leeks, garlic & carrots in oil for 5 minutes
6. Add tomato paste and cook for a further minute
7. Add mushrooms, red wine, herbs and seasoning and reduce liquid by half – approx. 3-4 minutes
8. Add stock and flour mixture, reduce to a simmer and cook for 45 minutes
Mashed Potatoes
1. Peel and dice the potatoes into bite sized pieces
2. Cook in heavily salted water – approx. 15-20 minutes
3. Drain potatoes and allow steam to release for a couple minutes
4. Mash using a potato ricer or masher
5. Chop butter into small pieces and mix into the mash
Essential Tools
• Chef knives
• Chopping board
• Small mixing bowl
• Measuring utensils
• Heavy bottom pan
• Wooden spoon
• Large saucepan
• Potato ricer/masher
Tips/Tricks
• All of this can be made in advance and reheated for dinner later that day or the next day
• The mushroom stew will freeze in an airtight container or freezer bag
• If you want extra mushroom flavour you can use dried mushrooms to make mushroom stock instead of vegetable stock
• Any larger mushroom will work for the stew but to keep it cost effective button, brown and portobello were used in this one
• The stew is vegetarian – to make it vegan just omit the butter or use a vegan butter for the mashed potatoes