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The Caterer

Guinness and mushroom casserole

11 September 2006
Guinness and mushroom casserole

Ingredients

(serves 6)

2 cloves of garlic crushed
2 medium leeks halved sliced and thoroughly washed
50ml sunflower oil
225g swede diced
225g carrots diced
225g turnips diced
900g field mushrooms peeled and chunkily sliced
175ml Guinness (drink the rest of the can!)
225g tomatoes finely diced or half a 400g tin liquidised
2 sprigs of fresh or 1tbs dried thyme
1tsp molasses
2tsp soy sauce

Method

Fry the garlic and leeks. Add the swede carrots and turnips and continue to cook with the lid on for about 10 minutes stirring occasionally.

Add mushrooms. At this stage you will think that the recipe is wrong and has asked for too many mushrooms but persevere. If your pan is not fairly large you may have to add the mushrooms half at a time and wait until the first lot have begun to shrink before adding the rest.

When the mushrooms have all begun to go soft add the rest of the ingredients stir well and simmer for about 15 minutes.

The casserole will still be fairly liquid. You can serve it as it is if you like to have lots of liquid to mop up with your rice or mashed potatoes. If you prefer thicker gravy strain the liquid from the vegetables put it in a separate pan bring it to the boil and keep it as a rolling boil until reduced by half then add it back to the vegetables reheat check the seasoning and serve.

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