- 50g butter
- 1 tbsp olive oil
- 200g banana shallots, peeled and cut in half through the root
- 500g chestnut mushrooms, quartered
- 1 clove garlic, crushed
- 2 bay leaves
- 2 sprigs rosemary
- 750ml vegetable stock
- 150ml dry sherry (or white wine, or extra stock)
- 300g cooked chestnuts, halved
- 400g savoy cabbage, finely sliced
- 1 heaped tbsp plain flour
- 1 tbsp softened butter
- 1 tbsp dijon mustard
- a handful of flatleaf parsley, chopped
- salt and freshly ground black pepper
Heat the butter and olive oil in a large saucepan and fry the shallots over a medium-high heat for
10 minutes until lightly browned, stirring occasionally so they colour evenly. Reduce the heat a little and
add the mushrooms, garlic, bay leaves and rosemary, and season with salt and pepper. Stir-fry for a further four or five minutes until the mushrooms are soft.
Pour in the stock and sherry, if using, and stir through the chestnuts. Bring to a gentle simmer and cook, uncovered, for 25-30 minutes until the shallots are soft and the sauce reduced a little. Add the cabbage, pushing it under the liquid, and cover with a lid or snug fitting piece of foil. Cook for a further five minutes until the cabbage is just cooked but still with a little bite.
Meanwhile, mix the flour, softened butter and mustard to a paste in a small glass. Once the cabbage is cooked, stir this paste through until it dissolves, then simmer for a few minutes until the sauce has thickened. Stir through the parsley, and taste to check the seasoning.
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