We and our 1 partners store and/or access information on a device, such as unique IDs in cookies to process personal data. You may accept or manage your choices by selecting accept or reject all, or at any time in the privacy policy page. These choices will be signalled to our partners and will not affect browsing data. Your choices will change how we tailor your shopping experience on our website.
To modify your consent choices, you can do so by clicking on Cookie settings in the footer.
We and our partners process data to
Use precise geolocation data. Actively scan device characteristics for identification. Store and/or access information on a device. Personalised advertising and content, advertising and content measurement, audience research and services development. .
In a large saucepan (one that has a secure-fitting lid), heat 2 tbsp olive oil over a medium heat. Fry the leeks and shallots for 5 mins to soften. Add the garlic, carrots, and celery and fry for another 5 mins.
Stir in the tomato purée, wine, stock and soy sauce then bring to a simmer, stirring well. Turn to a gentle simmer while you cook the mushrooms.
In a separate large frying pan, heat the remaining oil over a medium-high heat. Slice the larger mushrooms in half and keep the smaller mushrooms whole. Fry for 8-10 mins until just starting to soften, then remove and stir into the veg pan.
If you’re serving with dumplings, prepare these and pop on top of the stew now. Place the stew on a medium heat, cover and cook for 20-25 mins. Sprinkle with fresh parsley to garnish, if you like.
