See Also: Mushroom stew(recipes)
Turkey Mushroom Stew(recipes)
Mushroom Barley Stew(recipes)
Griddled mushroom and bacon stacks with mushroom ketchup(recipes)
Herbal medicine (botanical medicine, herbology, phytomedicine)(health)
Medicine Lodge Memorial Hospital- Medicine Lodge(health)
Orthomolecular medicine (orthomolecular nutritional medicine, orthomolecular therapy)(health)
stew(1)(dictionary)
stew(2)(dictionary)
stew(3)(dictionary)

radiological (medicine) and Mushroom stew (recipes)


radiological (medicine)


radiological


Pertaining to radiology.


Mushroom stew (recipes)






Serves 2



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



For the stew½ glass white wine110g/4oz wild mushrooms120ml/4¼fl oz double cream1 chicken stock cube handful of fresh flatleaf parsley, choppedhandful of fresh corinader, choppedFor the wild mushroom sconeshandful of wild mushrooms110g-140g/4-5oz self raising floursaltfreshly ground black pepper2 tbsp Greek yoghurtTo serve1 tbsp olive oil½ red pepper, de-seeded and sliced



Method



1. To make the mushroom stew, heat the Wine in a medium pan. Add the mushrooms to the pan and heat for 5-6 minutes.2. Pour in the cream and crumble in the stock cube with a splash of boiling water. Simmer for a further 6-8 minutes.3. Meanwhile, to make the mushroom scones, place the mushrooms in a mini Food processor and blend together. 4. Transfer the mushroom mix to a large bowl and add the flour, seasoning and yoghurt. Work together using your hands.5. Roll out the dough on a floured surface and cut into six rustic shapes.6. Heat a griddle pan until hot and griddle the mushroom scones for 3-4 minutes on each side or until golden and char-grilled.7. Remove the stew from the heat and stir in the fresh herbs.8. Heat the oil in a pan and sauté the pepper for 3-4 minutes, until softened.9. To serve, transfer the stew to a plate with the scones alongside and the red pepper scattered on top.