This classic recipe for beef or venison is made even more amazing when choosing oyster mushrooms as your protein.
250 g Shallots
250 g Baby Carrots
1 tbsp Extra Virgin Olive Oil
850 g Seasonal Oyster Mushrooms
4 Cloves Garlic, Diced
1 cup Small Bunch Fresh Thyme
2 Bay Leaves
1 cup Vegetable Stock
Method
1
Fry off shallots, oyster mushrooms and carrots for 4 minutes in olive oil and garlic. This releases the vegetables flavour into the sauce base.
2
Add a cup of red wine (we like Hentley Farm’s Villain & Vixen Shiraz).
3
Add Bay leaves, a cup of vegetable stock and a handful of fresh thyme, then bake in the oven at 160º for 40 minutes.
4
Serve with mashed sweet potato & pumpkin
Ingredients
250 g Shallots
250 g Baby Carrots
1 tbsp Extra Virgin Olive Oil
850 g Seasonal Oyster Mushrooms
4 Cloves Garlic, Diced
1 cup Small Bunch Fresh Thyme
2 Bay Leaves
1 cup Vegetable Stock