Mushroom Broth

To accompany: Red Wine

(Serves 4-6)


*A mixture of mushroom varieties adds interest to the dish.
**Game stock works very well but if a vegetarian dish is required use either (1) a mushroom stock made from dried mushrooms, or (2) a brown vegetable stock (vegetables are fried prior to the addition of water).


  1. Fry the mushrooms, remove from pan and keep warm.
  2. Fry onion slowly until it caramelises.
  3. Add garlic, black pepper and ginger, fry for 1-2 minutes.
  4. Add wine, stock, carrot, lentils and herbs, heat to boiling point and simmer for 15 minutes.
  5. Add mushrooms and simmer for a further 5 minutes.