This’ll get the job done, if the job is to delight and satisfy in dizzying amounts of heartiness.
Grown up mushrooms for grown ups. And veegs.
50 mins | serves 4 | easy as
1 large onion, diced
2 celery stalks, diced
2 carrots, peeled and diced
3 cloves garlic, sliced
2 bay leaves
mix of veg and olive oil for frying
2 tbsp red wine vinegar
1 glass port
400ml red wine
500ml veg stock
8 portobello or field mushrooms, stalks removed
mashed potato to serve
truffle oil to serve – not essential
Get a large frying pan out and on the heat and fry the onions, celery, carrots and bay leaves until the veg are lightly caramelised. Add the garlic towards the end, whenever you feel it’s safe.
Add the vinegar and reduce until almost dry, then repeat with the port. Then add in the wine and stock and simmer for 30 mins, stirring occasionally, until reduced by half.
Strain the gravy, discarding the bits, and whack it back into the pan. Pop the mushrooms in, gill-side up, season the lot and simmer very gently for 10-15 mins, or until the sauce is reduced a little and rich.
Serve atop clouds of fluffy mash, drizzled with truffle oil.
Truly giving it Charlie Big Ones.
The way we’ve done the wine braised mushrooms is vegan. We’ll leave you to decide whether to be fully virtuous with the mash or not. The original version is from Alastair Hendy’s book Mushrooms.