Cuisinart Cook and Hold, User Manual

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Lightly coat the interior of the ceramic pot with the cooking spray.
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Place the dried mushrooms in a small bowl and cover with 450ml boiling water. Leave to stand for 10 minutes.
Drain and reserve the liquid.
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Remove and discard the tough stems, and chop. Place in the ceramic pot and mix with the wild mushrooms.
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Heat 1 tbsp each butter and olive oil in a frying pan and heat over medium heat. Add the shallots and cook until
softened, approximately 5 minutes.
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Add the sherry and bring to the boil. Cook until reduced by half. Transfer to the ceramic pot.
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Heat 1/2 tbsp butter and oil in the same frying pan, cook the button mushrooms until golden, in 2 batches.
Transfer to the ceramic pot. Brown half the Portobello mushrooms in 1/2 tbsp butter and 1/2 tbsp oil. Repeat
with second half of mushrooms and transfer to the ceramic dish.
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Add the red pepper, spring onion, parsley, thyme and season well.
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Combine the tomato paste with the reserved mushroom liquid and chicken stock. Stir into the
ceramic pot.
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Cover and cook on ‘Low’ for 4 hours. Serve as a side dish or as a topping for Bruschetta.