Serves 4
Directions
- 1Dice the shallots.
- 2Sweat the shallots down in butter and oil.
- 3Slice the chestnut mushrooms.
- 4Add minced garlic.
- 5Deglaze the pan with white wine.
- 6Add flour for thickness, then mushroom stock.
- 7Add miso paste and mustard.
- 8Finish with cream.
- 9Fry your oyster mushrooms with some thyme leaves until golden and crisp.
Ingredients
- 750 g chestnut mushrooms
- 200 g oyster mushrooms
- 5 garlic cloves
- 2 banana shallots
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves
- 250 ml white wine
- 2 tbsp plain flour
- 1 litre mushroom / veg stock
- 1 tsp miso paste
- 1 tsp dijon mustard
- 250 ml cream
- 1 tbsp smoked paprika
- Handful fresh parsley
Equipment
knifecutting boardpotpan
Tips
- Garnish with fresh parsley, a swirl of cream, and a pinch of paprika.
- Serve with buttered toast.
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