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October 18, 2009 on 2:57 pm | In Food Recipes, Slow Cooker Recipe |
| Ingredients |
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| Dried Porcini mushrooms |
25 g |
| Boiling water |
200 ml |
| Butter |
25 g |
| Olive oil |
1 tablespoon |
| Onion |
1 large (finely chopped) |
| Celery stick |
3 (slice) |
| Chestnut mushroom |
250 g |
| Garlic |
2 cloves (chopped) |
| Plain flour |
3 tablespoon |
| Dry white wine |
200 ml |
| Vegetable stock |
150 ml |
| Dijon mustard |
2 tablespoon |
| Pepper |
1/4 teaspoon |
| Carrot |
1 big (cut into cubes) |
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Method
1. Put the dried mushrooms in a bowl cover with boiling water. Leave to soak for 20 minutes.
2. Heat the oil and butter in a frying pan. Add the onion, stir fry till golden brown. Stir in celery, carrot, fresh mushroom and garlic, cook for 15 minutes. Mix in flour, win and stock. Stir in mustard, pepper and a little salt. Simmer for about 10 minutes, add in dried mushrooms and the soaking liquid. Bring to boil.
3. Pour mushroom mixtures into the slow cooker and cook ‘low’ for 6 hours. Ready to serve.
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