Mushroom Stew with Parsley Sauce Recipe

Ingredients

Serve 6-8

Parsley Sauce:

• 1 clove garlic, finely chopped

• 1 large bunch finely chopped parsley

• 1 tbsp torn basil

• 1 tsp finely chopped mint

• 4 tbsp dry white wine

• 3 tbsp water, + more as needed

• 1 tbsp salt-cured capers, rinsed (optional)

• salt and freshly ground black pepper to taste

Mushroom Stew:

• 4 tbsp butter

• 2 cloves garlic, finely chopped

• 4 tbsp olive oil

• 2 lb/1 kg mushrooms, quartered

• 1 tbsp all-purpose/plain flour

• juice of 1/2 lemon (optional)

Method:

1. Parsley Sauce: Mix the garlic, parsley, basil, mint, wine, water, and capers in a large bowl. Season with salt and pepper.

2. Mushrooms Stew: Melt the butter in a large frying pan over low heat. Add the garlic and sauté for 5 minutes, or until pale gold.

3. Add the oil and mushrooms and sauté over medium heat for 3-4 minutes, or until they begin to release their juices. Season with salt and pepper.

4. Cook over low heat for 8-10 minutes, or until the mushrooms are well cooked. Add the flour and mix well.

5. Remove from the heat and stir in the parsley sauce. Mix well. Return to the heat and bring to a boil.

6. Simmer for 5 minutes, or until the sauce begins to thicken.

7. Add the lemon juice and more water if the sauce has become too dense and begins to stick to the pan. Serve hot.