Ingredients

Method

• olive oil, plus extra
• 400 g brown mushrooms, torn into 4 pieces
• 250 g Portabellini mushrooms, halved
• 2 shallots, chopped
• 4 cloves garlic, chopped
• 2 cups Woolworths mushroom stock
• 1 x 400 g can chopped tomatoes
• 2 bay leaves
• ½ t chilli flakes
• 1 T tomato paste
• ½ cup white wine
• 4–6 sprigs fresh thyme
• 2 sprigs rosemary
• 1 x 175 g jar Woolworths stir-through mushroom sauce
• sea salt and freshly ground black pepper, to taste
• 1 T balsamic vinegar
• pecorino, grated, for serving

Method

Ingredients

1. Preheat the oven to 180°C. Heat half the oil in a very hot ovenproof pan. Fry the mushrooms in batches until golden. Remove from the pan.

2. In the same pan, add an extra glug of oil and cook the shallots until soft over a low heat. Add the garlic and cook for 1 minute.

3. Add the remaining ingredients and the cooked mushrooms, except the stir-through sauce and vinegar. Season, then place in the oven for 30 minutes.

4. Add the mushroom stir-through sauce and heat through. Serve with the vinegar and pecorino.

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Photographs: Myburgh Du Plessis
Food assistant: Bianca Strydom