Braised mushrooms with rosemary

Braised mushrooms with rosemary

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

These are meaty and satisfying.

Ingredients

Quantity Ingredient
1 onion
1 carrot
3 garlic cloves
50g butter
400g portobello or field mushrooms
2 sprigs rosemary

Method

  1. Thinly slice the onion, slice the carrot into rounds and roughly chop the garlic. Heat a heavy-based flameproof casserole dish over a medium heat, add the butter and then the onion, carrot and garlic. Sauté for 15 minutes until soft and browned. Meanwhile, preheat the oven to 180°C. Cut the mushrooms into large chunks, then add to the onions with the rosemary. Sauté for five minutes, until they take on a little colour. Add 150 ml water, bring to the boil and scrape any sticky bits from the base of the pan. Taste, season, cover and put in the oven for 15 minutes. Eat hot with rice and veggies.

Storage

  • The braised mushrooms will get better with time and will keep for four days in a sealed container in the fridge. Reheat gently on the hob in a covered saucepan until hot right through, to serve.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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