This classic recipe for beef or venison is made even more amazing when choosing oyster mushrooms as your protein.
Fry off shallots, oyster mushrooms and carrots for 4 minutes in olive oil and garlic. This releases the vegetables flavour into the sauce base.
Add a cup of red wine (we like Hentley Farm’s Villain & Vixen Shiraz).
Add Bay leaves, a cup of vegetable stock and a handful of fresh thyme, then bake in the oven at 160º for 40 minutes.
Serve with mashed sweet potato & pumpkin
0 servings