Recipe By Jaxters
Ref: 698
Heading: Starters & Soups
Cuisine: Italian
Food Type: Vegetarian
No of Portions: 6
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Ingredients & Prep
750 g
Chestnut Mushrooms chopped small
900 g
Water
250 g
Double Cream
150 ml
Marsala or Port wine
2 Onion brown chopped fine
80 g
Unsalted Butter
40 g
Flour
2 Garlic cloves finely grated
2 Veg stock cube or Gel Pot
1 tbsp
Fresh Thyme striped leaves
1 tsp
Freshly ground black pepper
Garnish
2 Chestnut Mushrooms sliced
sprinkle
Fresh Thyme sprigs
Method
Step 1
Use a good size saucepan or cooking pot, place over a med heat, first fry off the mushroom garnish using a little of the butter until light brown, then set aside.
Step 2
Next add the rest of the butter & the onion, fry for 2 to 3 mins until soft, then add garlic & cook for another 2 to 3 mins until very light brown, then add the mushrooms, stir & fry off for 5 to 8 mins until soft, then add wine & thyme & reduce the wine by a half.
Step 3
Whisk the flour with the water in a jug or bowl until smooth then pour into the mushroom mixture with the stock cube/s & black pepper, then keep stirring until the sauce thickened, then keep on a low simmer/bubble for 2 mins, then add the cream stir in, then serve with garnishes on top.
Suggestion & Tips
Have with buttered crusty or garlic bread. Can be made in advance & re-heated later or frozen.