Chestnut & Mushroom Stew
Something different to the classic nut roast, but equally tasty and full of rich earthy flavours.
Serve sprinkled with some chopped spring onion and sprigs of fresh thyme, with some crusty bread on the side.
300ml water, boiled
2 tbsp olive or cooking oil
1 onion, sliced
200g chestnut mushrooms, finely sliced
2 garlic cloves, crushed
2 tbsp plain flour
500ml vegetable stock
180g canned chestnuts
1 x 250g pack mixed dried mushrooms
2 tbsp Worcestershire sauce
Suitable for: Pressure King Pro 5L 12-in-1 Pressure Cooker
Rinse the dried mushrooms then soak them in the boiling water for 20 minutes.
While they soak, select the BROWNING function then add the oil and allow to heat. Add the onion and stir regularly for ~2 minutes until the onion begins to soften.
Add the chestnut mushrooms and garlic and continue to stir for a further ~3 minutes.
Sieve the flour in to the inner pot and stir to combine, then add the stock and stir everything together.
Add the rest of the ingredients then put the lid on and close the pressure valve then select the STEW function and adjust the time to 20 minutes.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.