Creamy mushroom and herb stew recipe

This creamy mushroom and herb stew is a great way to use seasonal autumn mushrooms, but thanks to the availability of farmed mushrooms in the supermarkets you can make this all year round. Use a mix of chanterelles, shitake, Portobello and chestnut mushrooms, or if not available just use Portobello as these have a better flavour than button mushrooms. If you like your food spicy add a little red chilli but otherwise just leave it garlicky and creamy. Serve it with noodles or crusty bread to mop up the rich tasty juices.

Ingredients

• 25g butter
• 1tbsp olive oil
• 1 small onion, diced
• 500g mixed mushrooms
• 2 cloves garlic, crushed
• A little chopped red chilli (optional)
• 150ml vegetable stock or dry white wine
• 100ml double cream
• 2tbsp chopped fresh parsley
• 1tsp fresh thyme leaves

Method

1. Heat the butter and oil in a large frying pan and fry the onions over a low heat until softened and transparent, but not browned.
2. Add the mushrooms and stir for 5 mins until tender. Add the garlic (and red chilli if using) and cook for 1 min, then stir in the stock or white wine. Bring to the boil and simmer for 5 mins.
3. Stir in the cream and heat through. Serve sprinkled with parsley and thyme.