Wild Mushroom stew with RW Merlot
| Recipesby Robertson WineryIngredients
4 table spoons of Olive oil
4 baby shallots
4 cloves of garlic minced
600 g of wild mixed mushrooms
300 g of portobello mushrooms
400 g of large brown mushrooms
1 handful of fresh thyme
1 small handful of fresh rosemary leaves
1 tablespoon of tomato paste
½ tablespoon of chilli flakes
500g of cherry tomatoes
500ml of beef stock
1/2 cup of port
2 tablespoon of flour
2 tablespoons of butter
Crusty bread to serve
Method
In a large pot heat up a good of olive oil
Add the chopped baby shallots stirring until softened and browned
Start adding in your mushrooms, fry the mushrooms till browning, about 10 – 15 minutes
Add in your fresh thyme, rosemary. Then add the tomato paste and chilli flakes, cherry tomatoes, beef stock and port & let simmer for flavour to develop for 30 minutes before finally adding in your flour and butter. Incorporate the flour into the sauce, then close the lid and let it simmer for 20 minutes
Serve with crusty bread and a glass of Robertson Winery Merlot
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