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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: @MxJackMonroe. Facebook: www.facebook.com/agirlcalledjack
 
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