Special Diet

Meaty Mushrooms in Red Wine

cook 30 mins
  • 2 garlic cloves, peeled
  • 1 tablespoon olive oil
  • 12 baby onions, cut in half
  • 1 celery stick, roughly chopped
  • 1 carrot, diced
  • 300 g (10 oz) portobello or large flat mushrooms, thickly sliced
  • 200 g (7 oz) button mushrooms
  • 2 tablespoons good brandy
  • 15 g (1/2 oz) butter
  • 15 g (1/2 oz) plain flour
  • 300 ml (1/2 pint) red wine
  • 1/2 teaspoon soft dark brown sugar
  • 2 tablespoons chopped parsley, to garnish
  • salt and pepper
  • Cut the garlic in half then crush with the flat side of a knife to keep whole. Heat the oil in a large, heavy-based casserole over a medium-low heat. Add the garlic, onions, celery and carrot to the pan and cook gently for 8–10 minutes until golden.
  • Add the mushrooms and cook for a further 5–7 minutes until the mushrooms are soft. Remove all the vegetables from the pan with a slotted spoon and set aside.
  • Remove the pan from the heat, pour the brandy into the pan and carefully ignite, allowing all the alcohol to burn off. Place the pan over a low heat, then add the butter and flour and stir with a wooden spoon for 1–2 minutes. Slowly pour the red wine into the pan, stirring constantly until all incorporated. Add the sugar and continue stirring until the sauce thickens.
  • Return the vegetables to the pan and simmer gently to reheat. Season generously with salt and pepper, sprinkle with chopped parsley and serve with mashed potatoes.
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