Ingredients

Method

• 675 g assorted mushrooms (porcini, chanterelle, enoki, oyster, etc)
• 2 T olive oil
• 1 onion, diced
• 1 carrot, diced
• 2 celery stalks, diced
• 2 celery stalks, diced
• 10 dried shiitake mushrooms
• 2 bay leaves
• 2 sprigs thyme
• 1 t sea salt
• 250 ml dry white wine
• 50 g butter
• freshly ground black pepper
• 3 cloves garlic, finely chopped
• 2 cups mushroom or vegetable stock
• 1 T flour
• fresh parsley, finely chopped
• a few finely shopped tarragon leaves
• 4-6 potatoes, mashed
• 2 T each cream and butter or margarine if you\'re vegan
• chopped fresh thyme and parsley

Method

Ingredients

Heat the olive oil over a low heat and cook the onion for 8 minutes.

Add the carrot, celery and shitake mushrooms and cook for around 20 minutes, stirring more often as the onions begin to brown.

Add the bay leaves, thyme, salt and wine, increase the heat and reduce the liquid by half. Add the stock and remove from the heat.

Clean the mushrooms with a dry cloth. Roughly slice to 5 mm thick and sauté in the butter. When they start losing liquid, season with salt, pepper and garlic, cook for another few minutes and add the stock.

Return to the heat, add the flour and cook for a further 20 minutes.

Add the fresh herbs and check the seasoning.

To make the herbed mashed potatoes, boil the potatoes until tender, mash with cream and butter  or margarine if you're vegan, and stir through fresh thyme and parsley.