Wild mushroom stew recipe

By Hugh Fearnley-Whittingstall from River Cottage Veg

Hugh rises to the meat-free challenge with this foraged mushroom stew on River Cottage Veg

Serves 4-6

50g butter
3 tbsp olive oil
3 onions, finely chopped
3 carrots, finely chopped
2 celery stalks, finely chopped
500g mixed wild mushrooms, including hedgehog and beefsteak, thoroughly cleaned and sliced
250g Portabella mushrooms, sliced
5 garlic cloves, finely chopped
1.5 litres mushroom stock
Handful of parsley, finely chopped

For the three root mash

For the dill cream

Heat half the butter and oil in a large pan over a medium heat, add the onions and let them sweat stirring occasionally until beginning to turn golden, about 15-20 minutes. Add the carrots and celery and cook, stirring occasionally, until softened.
In a large frying pan heat the remaining butter and oil and fry the mushrooms with some garlic, in batches if necessary. Add the cooked mushrooms to the onion mix and pour over the stock and season, simmer uncovered for about 20 minutes. Check the soup for seasoning and add parsley simmer for a further 10 minutes.
Meanwhile mix the dill with the crème fraiche and season with salt and pepper.
For the mash, cook the parsnips, carrots and bay leaf in the milk until tender. In another pan cook the potatoes in salted water until tender. Drain the vegetables, reserving the milk and leave to steam off for a couple of minutes. Blitz the carrots and parsnips in a food processor with a knob of butter and enough milk to give a smooth finish.
Warm the milk and remaining butter in a large saucepan and mash the potatoes using a mouli or potato ricer into the pan. Stir the potatoes into the milky butter and add the carrot and parsnip puree, season well with salt and pepper and mix well to incorporate.
Serves the mushroom stew with the mash and a spoonful of dill cream.