Wild Mushroom stew with RW Merlot

| Recipesby Robertson Winery


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


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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