Autumn is a fantastic time for mushrooms. Get the most out of them with this delicious stew.

Ingredients

• 150gr Shallots – finely chopped
• 100gr Cepes/Porcini mushrooms
• 100gr Chanterelle mushrooms
• 100gr Pied Bleu mushrooms
• 3 Garlic cloves – roughly chopped
• 30gr Flat parsley – roughly chopped
• 30cl White wine
• 50cl Chicken stock (Stock cube works great)
• 1 Veal roast
• Extra virgin olive oil
• unsalted butter
• salt and pepper

Method

Clean the mushrooms and roughly slice them, if they are on the small side cutting them in half will do. In a large casserole heat on medium flame about 3 tablespoons of olive oil and the same quantity of butter, when the butter stops foaming raise the heat and add the veal roast. Cook on all sides until it colours, then remove and set aside.

Lower the heat back to medium and add the shallots which you cook for a few minutes stirring every so often, and then add the garlic which you will cook for a further few minutes stirring to ensure it does not colour. Once the shallot is translucent you can add the mushrooms, some freshly ground black pepper and cook until they just begin to colour on the edges, this will take a while of gentle cooking. During all this time the heat should be moderate – too high will risk burning the garlic or shallots.

Add back the veal roast and any juices which have collected and raise the heat again to high before adding the white wine. Cook for a few minutes to enable some alcohol to evaporate and follow with the chicken stock, reduce the heat to low and cook, covered, for about 2 to 2 ½ hours until the meat is very tender. At this stage you can cook it uncovered at medium heat to reduce the sauce and thicken it slightly. Serve with vegetables such as potatoes, spinach, chard, pumpkin…