Creamy mushroom and chervil stew

Creamy mushroom and chervil stew

By
From
The Herb & Flower Cookbook
Serves
4
Cooking time
30 mins

There’s nothing very sexy about the word stew, but this one manages to be surprisingly sophisticated. It’s the tang of horseradish hidden by the lashings of cream, and the different coloured vegetables that stop this looking like your average brown sludge. Like all stews, this is better the next day, so try to hold back a little sauce to reheat and enjoy as tomorrow’s lunch.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
250g mushrooms, chopped
50g frozen peas
1 onion, peeled and finely chopped
1 red pepper, deseeded and chopped
1 orange pepper, deseeded and chopped
2 tablespoons chervil, chopped
salt
black pepper
1 tablespoon flour
200ml vegetable stock
1 teaspoon horseradish sauce
1 tablespoon worcestershire sauce, (optional)
100ml double cream

Method

  1. Place the oil in a large saucepan with a lid and set over a moderate heat. Add the mushrooms, peas and onion, cover with the lid and let sweat for 5 minutes. Add both peppers, the chervil and some seasoning, give it all a stir and leave to sweat for another 5 minutes.
  2. Add the flour and stir until it has completely dissolved. Pour in the stock and add the horseradish and the Worcestershire sauce if you’re using it. Cover with the lid and let everything bubble gently for about 20 minutes until the stock has reduced. Pour in the cream, warming it through without letting it boil, and serve immediately with rice or mashed potato. Any leftovers can be blitzed and made into a brilliant soup for the next day.

Substitute the chervil with...

  • Basil, tarragon and nasturtium.
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