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Laura Brady
By Laura Brady

Mushroom Chasseur (Jack Monroe)

3 steps
Cook:1h 15min
Tips: Stir 1/2 teaspoon of mustard into mashed potatoes for a fantastic pairing. This dish makes a gorgeous pasta sauce for next day's lunch or dinner, or can be frozen in an airtight container for up to 3 months. Serve any leftovers on top of couscous for a great hot or cold snack.
Updated at: Thu, 17 Aug 2023 09:02:54 GMT

Nutrition balance score

Great
Glycemic Index
29
Low
Glycemic Load
7
Low

Nutrition per serving

Calories290.1 kcal (15%)
Total Fat16.7 g (24%)
Carbs23 g (9%)
Sugars7 g (8%)
Protein9 g (18%)
Sodium661.8 mg (33%)
Fiber3.9 g (14%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
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.
Step 2
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.
Step 3
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.)
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