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Button Mushroom and Tomato Stew

This is an easy snack or supper. The bay leaf, fennel and coriander really flavour the mushrooms and the chilli warms you up.



  • 1.

    Pour the lemon juice over the mushrooms.

  • 2.

    In a deep frying pan heat the olive oil, then add the garlic and shallots and allow them to sweat for a few minutes. Add the coriander, fennel seeds, bay leaf, wine, whole chilli, tomato paste and sugar. Simmer for 5 minutes.

  • 3.

    Add the mushrooms and simmer for a further 10 to 15 minutes. If it is too runny, you can then remove the mushrooms and reduce the sauce, before putting them back in.

  • 4.

    Garnish with chopped parsley and serve hot or at room temperature with the toasted ciabatta.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Merlot and Grenache are the best wines to pair with Button Mushroom and Tomato Stew.


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