40
n
Remove and discard the tough stems, and chop. Place in the ceramic pot and mix with the wild mushrooms.
n
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.
n
Add the sherry and bring to the boil. Cook until reduced by half. Transfer to the ceramic pot.
n
Heat ½ tbsp butter and ½ tbsp 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 ½ tbsp butter and ½ tbsp oil.
Repeat with second half of mushrooms and transfer to the ceramic dish.
n
Add the red pepper, spring onions, parsley, thyme and season well.
n
Combine the tomato paste with the reserved mushroom liquid and chicken stock. Stir into the ceramic pot.
n
Cover and cook on ‘Low’ for 4 hours. Serve as a side dish or as a topping for Bruschetta.
Содержание PSC650U
Страница 1: ...Digital Slow Cooker 6 5 Litre PSC650U ...
Страница 2: ......
Страница 49: ...www cuisinart co uk IB 10 214 ...