Recipe - Wild Mushroom Stew On Toasted Brioche

25 g Dried Porcini slices
250 ml Hot water
225 g Field Mushrooms
225 g Chestnut Mushrooms
1 tablespoon Olive oil
25 g Butter
One half Clove Garlic; (peeled and
chopped)
2 tablespoon Parsley; (roughly chopped)
2 Sprigs Oregano
2 dr Tabasco
2 tablespoon Madeira
1 teaspoon Softened butter mixed with 1
tsp plain; (Beurre manie)
; flour
4 sl Brioche; (toasted)

1. Pour very hot water over the dried Porcini mushrooms and leave to infuse
for at least 30 minutes, preferably one hour. Lift the slices out of the
bowl and squeeze over the liquor so as not to waste any of the flavoured
juices.

2. Chop the Porcini into large bite size pieces, chop the field and
chestnut mushrooms into similarly size pieces.

3. Heat the oil and butter in a frying pan, add the Porcini and gently cook
for 3 minutes. Add the other mushrooms and cook over a high heat for 5
minutes. Add the garlic, herbs and Tabasco. Cook for another minute, before
adding the Madeira, reduce to about half. Add the beurre manie and stir
until the stew had thickened slightly.

4. Serve immediately on top of the brioche slices.

Converted by MC_Buster.

NOTES : Chef:Amanda Grant

Converted by MM_Buster v2.0l.