MUSHROOM CHASSEUR

 

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This simple, delicious mushroom casserole is perfect easy comfort for cold evenings. Serve with a heap of fluffy mashed potatoes, or atop some plain rice, for a delicious dinner.

Serves 2:

1 onion
2 fat cloves of garlic
400g mushrooms
2 tablespoons oil
a fistful of fresh thyme or a shake of mixed dried herbs
100ml red wine
1 x 400g carton or tin of chopped tomatoes
1 vegetable stock cube

Peel and finely chop the onion and garlic. Gently clean any excess earth from the mushrooms with a clean tea towel and break them up, or slice them.

Pour the oil into a medium frying or saute pan, and add the onion, garlic and mushrooms. Pick the thyme leaves and scatter on top, and cook for 10 minutes on a low heat to soften the onions and garlic.

Pour in the wine, stir in the chopped tomatoes and crumble in the stock cube, and bring to a bubbling boil for 5 minutes. Reduce the heat, cover and simmer for 1 hour. (Alternatively, to use less energy when cooking, blast on a high heat for 10 minutes, stirring constantly to prevent burning and sticking, then remove from the heat, cover and leave to stand for an hour – which will meld the flavours together and thicken the sauce without using so much gas or electricity. Simply heat through before serving.)

Mushroom chasseur recipe from A Girl Called Jack by Jack Monroe.

Twitter: @MsJackMonroe. Facebook: http://www.facebook.com/agirlcalledjack

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12 Comments »

  1. Thanks very much for this, tried it the other day and will be making again soon, though used balsamic vinegar instead of wine as that was, what I had. My best budget food has to be homemade flatbreads , good with anything stewy and kids love grilled next day with various topping as sort of pizza

  2. Made this tonight with the balsamic vinegar as another poster suggested, as had no wine in! When do you put the rosemary in please? I threw it in near the end, but not a huge fan of rosemary, not sure whether it’s for flavour or to eat. Anyway, it was lush, trying not to eat the rest of it as will have tomorrow (I did half the quantities)

  3. As it’s only me eating, I often make your recipes and freeze off what I don’t eat that night. (I really hate eating the same thing day after day). Had it with some left over veg curry and spinach potatos (both your reciepes – but delicious) last night and only ate half the portion, so followed your advice and put water in it to make a soup. Enjoying it at the moment – it is absolutely delicious! Thanks again, I love the recipes.

  4. I made this last night but didn’t check the comments as I’d printed it off when Jack released it.

    Our 18 year old daughter can’t stand alcohol and won’t let me cook with it so I used red wine vinegar, lemon juice & a teaspoon of brown sugar instead. Served with mashed potato with a tea spoon of English mustard, it was absolutely gorgeous. I included the mushroom stalks as I had a 350g pack of mushrooms rather than 400g. My husband was very happy to have the 4th portion for his lunch today.

    Next time I’ll try balsamic vinegar rather than red wine vinegar.

  5. A handful of cooked bacon added to the next-day leftovers makes an AMAZING sauce with spaghetti – honestly to die for…

  6. This made a great savoury pancake filling at our Pancake party the other week – quite a bit left over (we gave an open invitation to our church and had no idea how many people would be coming so cooked lots and lots of stuff) – so I can tell you it makes a wonderful soup if put in the food processor!

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