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Recipes

Red Wine and Mixed Mushroom Stew

INGREDIENTS

  • 4 cups (600g) Kinmemai Better Brown™, uncooked
  • 4 ½ cups (900mL) water
  • 15 Shallots
  • 40g Dried porcini mushrooms
  • 8 Portobello mushrooms
  • 200g Shiitake mushrooms
  • 300g Brown or white button mushrooms
  • 30g Butter
  • Olive oil
  • 2 Carrots, peeled and sliced
  • 4 Cloves of garlic, minced
  • 1 Onion, diced
  • 3 tbsp Tomato paste
  • 3 tbsp Flour
  • 2 Bay leaves
  • 6 sprigs Fresh thyme
  • 3 sprigs Fresh rosemary
  • 500mL Red wine
  • 500mL Vegetable broth
  • 2 tbsp Soy sauce
  • Salt
  • Sugar
  • Black pepper
  • Fresh parsley, chopped

(Serving  6-8)

INSTRUCTIONS

  1. Cook Better Brown™ rice with water in a rice cooker till dry and fluffy, using the brown rice setting. While rice is cooking, prepare the dish.
  2. Peel and wash shallots, leaving them whole. Set aside.
  3. Soak the dried porcini mushrooms in hot water. Set aside. Use damp paper towel to clean the other assorted mushrooms and slice them up into thick pieces.
  4. In a big pot, melt half of the butter and some olive oil on a medium heat. Add the mushrooms and sauté until they are coloured but still firm. Transfer the mushrooms into a bowl and set aside.
  5. Add the remaining butter into the pot and sauté shallots, sliced carrots and diced onions. Cook for 10 minutes until they get some colour and are starting to soften.
  6. Add chopped garlic and tomato paste. Mix well and cook for 2 more minutes.
  7. Add flour, stir to mix well until ingredients start to clump together and all the flour has melted in. Add thymes, rosemary and bay leaves. Cook for 1 minute.
  8. Add red wine and use spatula to stir and scrape the brown bits off the bottom of the pot. Add soaked porcini mushrooms and the soaking liquid. Let it cook on high heat for 5 minutes until some alcohol is cooked off.
  9. Add vegetable broth, soy sauce and the mushrooms, mix well.
  10. Let it boil then turn the heat down to medium-low. Cover and let it simmer for 30 – 40 minutes, or until the mushrooms and shallots are very tender.
  11. Season with salt, sugar and black pepper to taste.
  12. Garnish with chopped parsley. Serve hot with Better Brown™ on the side.
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