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Foraging In the UK - Guide & recipe ideas

Wild Portabello Mushroom

Wild mushroom sauce

300g fresh wild mushrooms, trimmed
2 tbsp extra-virgin olive oil
Salt and freshly ground black pepper
2 large shallots, diced
1 clove of garlic, diced
½ tbsp thyme, chopped
3 tbsp wine preferably Madeira
200ml stock

  1. Wipe the mushrooms clean, trim their stems, and slice thickly.

  2. Heat a frying pan and add the shallots and garlic. Fry for 3 minutes or until soft and golden, then increase the heat slightly, mix in the mushrooms and thyme, and season. Fry briskly for 3 minutes or until they begin to wilt, then stir in the wine. Allow the mixture to bubble, then add the stock and reduce by the heat by half.

  3. Place the steaks on a plate and spoon over the mushroom sauce. Serve immediately.

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