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Carrot And Mushroom Casserole

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Ingredients
  Butter/Margarine 1 Ounce (30 Grams)
  Onion 1 , chopped
  Carrots 2 Pound, sliced (1 Kilogram)
  Tomato paste 1 Tablespoon
  Water 12 Fluid Ounce (1 1/2 Cups / 375 Milliliter)
  Stock cube 1 , crumbled
  Button mushrooms 8 Ounce (250 Grams)
  Sherry 4 Fluid Ounce (1/2 Cup / 125 Milliliter)
  Oregano 1 Pinch
  Mace 1 Pinch
  Seasonings 1 Teaspoon (Or To Taste)
  Chopped fresh chives 1 Tablespoon
Directions

Melt butter in a large saucepan.
Saute onion until tender.
Add carrots and tomato paste.
Cook for 1 minute.
Blend in water and stock cube.
Bring to the boil.
Simmer, uncovered, for 30 minutes.
Stir in mushrooms, sherry, spices and seasonings.
Simmer for a further 10 minutes.
Sprinkle with chives.

Recipe Summary

Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Mushroom

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