As the weather starts to get colder here in the Southern hemisphere, I find myself in front of my casserole pot today. This is my happy place – and this casserole is one of my favourites. I have used porcini mushrooms for richness and flavour, added to meaty Swiss brown and field mushrooms and braised them in a red wine and tomato based sauce. Served over a bed of creamy vegan mash, this is certainly one version of heaven. Happy cooking xx

 

Ingredients

8 Large field mushrooms

200 g Swiss brown mushrooms

30 g dried porcini mushrooms

2 large carrots, diced finely

2 celery sticks diced finely

1 large onion diced finely

2 teaspoons minced garlic

1 cup red wine

2 tablespoons plain flour

1 can diced tomatoes

6-8 spring thyme
salt and freshly cracked black pepper

 

Method

1. Place the porcini mushrooms in a bowl with a cup of vegetable stock
2. Film the bottom of a cast iron casserole dish or deep wide saucepan with oil, then sauté the carrots, celery and onion until softened.
3. Add garlic until fragrant, then add the field and swiss brown mushrooms and mix well until covered with the oil from the vegetable frying. Saute for 2 minutes until the mushrooms get a tiny bit softer, then add the flour and mix with the vegetables.
4. Add the porcini mushrooms and their stock, followed by the leaves of thyme.
5. Add the wine and mix to combine well. Season with salt and freshly cracked black pepper
6. Add the Diced tomatoes and check seasoning again.
7. Bring to the boil, then cover the pot, lower the heat and simmer for around 25 minutes. Check seasoning and serve with creamy vegan mashed potatoes.

Happy Cooking everyone! xx