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Wild mushroom & port brioche
- 2 tbsp olive oil
- 225g chestnut mushrooms , quartered
- 115g shiitake mushrooms , halved
- 2 large field mushrooms , sliced
- 3 sticks celery , finely chopped
- 1 onion , cut into thin wedges
- 2 garlic cloves , crushed
- 300ml red wine
- 1.2l hot vegetable stock
- 2 sprigs fresh thyme
- 150ml port
- 1 tbsp redcurrant jelly
- 6 brioche rolls
- flatleaf parsley , to garnish
Directions:View on BBC Good Food
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