Wild mushroom port brioche
Ingredients
- 2 tbsp olive oil
- 225g chestnut mushroom, quartered
- 115g shiitake mushroom, halved
- 2 large field mushrooms, sliced
- 3 sticks celery , finely chopped
- 1 onion, cut into thin wedges
- 2 garlic cloves, crushed
- 300ml red wine
- 1.2l hot vegetable stock
- 2 sprigs fresh thyme
- 150ml port
- 1 tbsp redcurrant jelly
- 6 brioche rolls
- flatleaf parsley, to garnish
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