Take things low and slow for the long weekend with a family-style Mushroom Potjie. #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #flexitarian #umami #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #getahead #braai #potjie #lowandslow
Mushroom Potjie
Serves 8
Ingredients
2 tbsp butter
2 tbsp olive oil
10 slices bacon, chopped into 1cm pieces
6 large carrots, coarsely chopped
4 large onions, coarsely chopped
600g mixed mushrooms, cleaned
mixed dry herbs, to taste
3 tbsp crushed garlic
1 can tomato paste
250ml red wine
200ml brandy
1 litre beef stock
125ml cream
TO SERVE
rooster brood
Method
1 Heat butter and olive oil in a potjie and sauté bacon.
2 Remove when browned and set aside.
3 Add the carrots and onions to the potjie and sauté until soft.
4 Return bacon to the potjie and add the mushrooms, herbs, garlic, tomato paste, red wine, brandy and beef stock.
5 Bring to the boil, then cook slowly.
6 Stir in the cream just before serving.
7 Serve with warm rooster brood.