250g chestnut mushrooms

250g button mushrooms

3 Portobello mushrooms

6 bay leaves

6 Thyme sprigs

6 garlic cloves

1 tsp ground coriander

2 tsp ground pepper

500ml Red wine

25g dried porcini mushrooms

150ml hot water

2 onions

2 carrots

3 garlic cloves, minced

10 small shallots

2 tsp tomato puree

Oil and butter for frying

Salt & pepper

Some flour

Flavoursome, hearty and meaty mushrooms.

Marinade

Clean the mushrooms and chop the chestnut mushrooms in quarters and the Portobello mushrooms into similar pieces. Peel the garlic cloves. Place all the mushrooms in a pan and mix with the coriander and pepper. Add the bay leaves, thyme, garlic cloves and pour red wine over so that they are covered. Leave for minimum an hour to marinade.

Take the mushrooms out of the marinade, pat them dry and fry them in batched until coloured in butter and oil (mushrooms should still be firm). Put the fried mushrooms in a bowl and set aside.

Place the porcini mushrooms in a bowl and pour the hot water over them, leave to cool down.

Peel the onions, carrots, garlic cloves and shallots. Cut the onions and carrots into medium pieces. In a pan heat some oil and then brown the onions and then let them cook for 10min until soft. Add the carrots and shallots, stir and fry until the vegetables get some colour. At the end add the minced garlic. Strain the porcini mushroom liquid into the pan, roughly chop the porcini and add to the pan. Add the tomato puree, red wine marinade including bay leave, thyme and garlic and let it simmer for 25min. Stir some flour into the mixture if the sauce is too thin.

Now add the mushrooms and stir well and let it heat through for 10 min. Add seasoning if required, remove the bay leaves, thyme and serve.