Comfort food is in season, and we at Robertson Winery have got you covered with a mouth-watering flavour mash-up. Best enjoyed with a glass of our award-winning Robertson Winery Merlot, this decadent wild mushroom stew is a must for your winter menu.
Recipe: Wild mushroom stew
Ingredients
- 4 tablespoons 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
Method
- 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 chili flakes, cherry tomatoes, beef stock and port and 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.