Mushroom and red wine stew with cheesy croutes

This rich mushroom stew is made extra-tasty with the addition of cheese and chutney baguette slices on top – the perfect veggie treat to serve up this Valentine’s Day.

Ingredients

Vegetarian

Serves: 2

Ready in: 45

• 15g butter
• 1 onion, finely chopped
• 1 medium carrot, roughly chopped
• 1 garlic clove, finely chopped
• 200g pack chestnut mushrooms, sliced
• 1 tsp dried oregano
• 2 tsp plain flour
• 75g caramelised onion or other chutney
• 250ml red wine
• 150ml vegetable stock
• 1 small baguette or roll
• 2 tbsp grated vegetarian hard cheese (or Parmesan)
• Fine green beans, to serve

For the potatoes

• 350g white potatoes, chopped into 2.5cm pieces
• 2 rosemary sprigs, leaves chopped, or ½ tsp dried rosemary
• 1 tbsp olive oil

Method

1. Preheat the oven to 220°C/fan 200°C/gas 7. Put the chopped potatoes on a baking tray. Toss the rosemary with ¼ tsp sea salt, then scatter over the potatoes. Drizzle with oil and toss to combine, then spread out evenly over the tray. Roast in the oven for 30-40 mins or until golden and crisp, tossing halfway to turn.
2. To make the mushroom stew, heat the butter in ovenproof saucepan over a medium heat. Add the onion and carrot, and cook for 5 mins or until starting to soften. Add the garlic, mushrooms and oregano (reserving a pinch) and cook until browned.
3. Add the flour to the mushrooms and cook, stirring constantly, for 1 min, then add 1 tbsp of the chutney, pour in the wine and cook for 2-3 mins or until thickened. Add the stock and bubble for 10-15 mins until the vegetables are tender and the sauce has thickened once more. Season to taste.
4. Meanwhile, thinly slice the baguette (you will need 6 slices). Pop on a baking tray and cook in the oven for 5-6 mins to crisp up, then spread each one with some of the remaining chutney and sprinkle with the cheese. If you have two small ovenproof serving dishes, divide the stew between them; if not keep it in the pan. Arrange the cheesy chutney toasts on top and sprinkle with the reserved oregano, then put in the oven for 5-10 mins or until the cheese is golden.
5. Serve along with the rosemary potatoes and some green beans, if you like.