Food Love Stories
- 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.
Explore Food Love Stories
32 items
Cathy’s ‘it gets easier’ mushroom stew
Showing 1 to 8 of 8 itemsSorted by Relevance
