A hearty vegetarian dinner that's full of classic flavours. Crème fraîche adds a freshness that cuts through the rich sauce. Leave out the brandy, if you like.
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Yields:
6
Prep Time:
15 mins
Cook Time:
3 hrs 15 mins
Total Time:
3 hrs 30 mins
Cal/Serv:
363
Ingredients
100g
unsalted butter
2
onions, finely sliced
2
garlic cloves, crushed
60ml
brandy
1Tbsp.
mustard seeds, roughly crushed with a pestle and mortar
2Tbsp.
Dijon mustard
800g
mixed mushrooms (we used a mix of white mushrooms, shiitake, oyster and chanterelles), thickly sliced
50g
plain flour
300ml
vegetable stock
2tsp.
Worcestershire sauce
200ml
crème fraîche
Small handful fresh parsley, leaves picked and roughly chopped
Directions
Step 1In a medium frying pan, melt the butter over medium heat. Add the onion and fry for 10min until beginning to soften. Once softened, add the garlic for 1min and fry until fragrant. Add the brandy and simmer for 2min until reduced. Add the mustard seeds and Dijon mustard and stir to combine. Add to the bowl of the slow cooker.
Step 2Meanwhile, in a large bowl, toss the mushrooms in the flour and plenty of seasoning until coated. Add to the bowl of the slow cooker (including all of the flour), along with the stock and Worcestershire sauce. Stir to combine. Cover and cook on low for 3hr.
Step 3Once cooked, stir through the crème fraiche, recover the lid and heat until hot through. Stir in the parsley, check seasoning, and serve with rice/pasta if you like.
Using a mix of different mushrooms will give your dish a nice texture.
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
