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Wednesday 4th December 2019

Mixed Mushrooms and Chestnuts with Brioche and Red Wine

Ingredients (serves 6):
• 6 brioche rolls
• 200g chestnut mushrooms
• 200g shitake mushrooms
• 200g oyster mushrooms
• 1 red onion, cut into petals
• 2 cloves of garlic
• 2 sprigs of thyme
• 300ml of red wine
• 1 litre of hot vegetable stock
• 2 tbsp. of cranberry jelly
• 2 tbsp. of chopped parsley
• 100g cooked chopped chestnuts
• 40g butter
• Dash of olive oil

Method:

Heat a tablespoon of olive oil in a frying pan, then add all the mushrooms and garlic. Season and add the butter. Sauté for four minutes until soft then remove from the pan and drain.

Keep the pan on the stove and add the red wine, stock and thyme and then simmer for 30 minutes. Next add the jelly and reduce by half, until it thickens. Remove the thyme and stir in the mushrooms.

Cut the tops off the rolls and scoop out the filling, placing on a baking tray. Bake at 200C for seven minutes until crispy. Place the parsley and chestnuts in the mushroom mix. Finally fill the rolls with the mushroom mix and serve.