Autumn in the Alps

Skiing News

Autumn in the Alps

Out on a lovely autumn walk in the mountains with the dog the other day Joe, a dedicated forager scored big style when he happened on a fresh batch of pied de mouton aka hedgehog fungus.

These beautiful mushrooms deserved to be served up in a special dish – here’s what we cooked with them:

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Beef & Guinness Casserole

1kg stewing  beef, diced and dusted with seasoned flour

1 can Guinness

5 fl oz chicken stock (I used a stock cube)

1 onion roughly chopped

3 carrots diced

2 sticks celery, chopped

A handful of shallots, peeled and left whole

Pied de mouton – cleaned, blanched & sliced

Tomato puree to taste

Herbs de provence, salt, pepper, lea & perrins

  1. In a frying pan, brown the meat in oil and a little butter. Remove from the pan
  2. Add the onions and fry until they are caramelised
  3. Return the meat to the pan. Turn up the heat so that everything is hot but not burning
  4. Add the Guinness and deglaze. The pan should sizzle and the liquid should thicken
  5. Pour into a slow cooker and add the remaining ingredients. The liquid should just cover the meat
  6. Cook on a medium heat for about 4hrs. Taste at intervals and adjust the seasoning if required
  7. Serve with thick crusty bread &/or mash, wash down with real ale or a fruity red wine

Bon Appetite!

#lovelesgets #lovemorzine #lovelife

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