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CATEGORY CUISINE TAG YIELD
Grains Starter 4 Servings

INGREDIENTS

25 g Dried Porcini slices
250 Hot water
225 g Field Mushrooms
225 g Chestnut Mushrooms
1 T Olive oil
25 g Butter
1/2 Clove Garlic, peeled and
chopped
2 T Parsley, roughly chopped
2 Sprigs Oregano
2 Tabasco
2 T Madeira
1 t Softened butter mixed with 1
tsp plain Beurre manie
flour
4 Brioche, toasted

INSTRUCTIONS

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. Chop the Porcini into large bite size pieces,
chop the field and chestnut mushrooms into similarly size pieces.  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. Serve  immediately on
top of the brioche slices.  Converted by MC_Buster.  NOTES :
Chef:Amanda Grant  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 406
Calories From Fat: 94
Total Fat: 10.7g
Cholesterol: 16mg
Sodium: 181.5mg
Potassium: 358.7mg
Carbohydrates: 67.2g
Fiber: 4.9g
Sugar: <1g
Protein: 11g


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