Chestnut, mushroom and savoy cabbage stew
- Serves 4-6, freezes well
- 50g Butter
- 1tsp Olive oil
- 200g Banana shallots, peeled and cut in half through the root
- 500g Chestnut mushrooms, quartered
- 1 Garlic clove, crushed
- 2 Bay leaves
- 2 Rosemary sprigs
- 750g Vegetable stock
- 150ml Dry sherry (Or white wine, or extra stock)
- 300g Cooked chestnuts, halved
- 400g Savoy cabbage, finely sliced
- 1tbsp Butter softened
- 1tbsp Plain flour
- 1tbsp Dijon mustard
- 1 Handful of flatleaf parsley, chopped
- Salt and freshly ground black pepper
- STEP 1
Heat the butter and olive oil in a large saucepan and fry the shallots over a medium-high heat for 10 minutes until lightly browned, stirring occasionally so they colour evenly.
- STEP 2
Reduce the heat a little and add the mushrooms, garlic, bay leaves and rosemary, and season with salt and pepper.
- STEP 3
Stir-fry for a further four or five minutes until the mushrooms are soft.
- STEP 4
Pour in the stock and sherry, if using, and stir through the chestnuts.
- STEP 5
Bring to a gentle simmer and cook, uncovered, for 25-30 minutes until the shallots are soft and the sauce reduced a little. Add the cabbage, pushing it under the liquid, and cover with a lid or snug fitting piece of foil.
- STEP 6
Cook for a further five minutes until the cabbage is just cooked but still with a little bite.
- STEP 7
Meanwhile, mix the flour, softened butter and mustard to a paste in a small glass. Once the cabbage is cooked, stir this paste through until it dissolves, then simmer for a few minutes until the sauce has thickened. Stir through the parsley, and taste to check the seasoning.