- Serves: 6
- Cook Time: 55 minutes
- Prep Time: 45 minutes
- Effort: easy
- 1 tbsp olive oil
- 200 g shiitake mushrooms, chopped roughly
- 200 g chestnut mushrooms, chopped roughly
- 200 g oyster mushrooms, chopped roughly
- 2 cloves garlic
- salt and black pepper
- 40 g butter
- 300 ml mulled wine
- 1 litres vegetable stock, heated
- 2 sprigs thyme
- 2 tbsp cranberry jelly
- 6 brioche rolls
- 2 tbsp chopped parsley
- 100 g cooked chestnuts, chopped
For the parsnips
- 6 large parsnips, peeled, cored and cut into batons
- 180 g pancetta, diced
- 2 red onions, cut into petals
- 4 tbsp blossom honey
1. Heat the olive oil in frying pan. Add the three varieties of mushrooms, the garlic, some salt and pepper and the butter and sauté for 4 minutes or until soft. Remove the mushrooms from the pan and set aside to drain.
2. Return the pan to the stove and add the wine, stock and thyme. Bring to a boil and simmer for 30 minutes. Add the jelly and continue boiling until the volume of liquid has reduced by half and thickened. Remove the thyme sprigs and stir in the cooked mushrooms.
3. Meanwhile, preheat the oven to 180C/gas 4. Bring a pan of salted water to the boil, add the parsnip batons and cook for 4 minutes. Drain well.
4. Heat a large sauté pan on the stovetop and sauté the pancetta and onion. Add the honey and, when it starts to bubble, add the parsnips. Stir until well coated, then transfer to the oven and cook for 10 minutes, stirring halfway through cooking.
5. Remove the parsnip mixture from the oven and set aside in a warm place. Raise the oven temperature to 200C/gas 6. Cut the tops off the brioche rolls and scoop out the centre. Place on a baking tray and bake for 7 minutes until crisp.
6. Stir the parsley and chestnuts into the mushroom mixture. Fill the rolls with the mushroom mixture and serve with the parsnip mixture on the side.
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