One ingredient, a world of possibilities. Let us show you what you can do with a DENNY mushroom. Hint: it’s wildly tasty! Add goodness to every meal with our DENNY recipes.
Brown Mushroom RatatouilleServes: 6Prep time: 15 MinsCook time: 35 Mins
2 small aubergines, chopped into chunky pieces
4 baby marrows, sliced thickly
2 small red bell peppers, chopped into large pieces
250g Denny Brown Mushrooms
1 x 400g tin diced / crushed tomatoes
2 small red onions, cut into chunky wedges
4 cloves garlic, thinly sliced
4 sprigs fresh thyme
1 bunch basil, stems roughly chopped, leaves for serving
2 Tbsp red wine vinegar
250g cherry tomatoes, sliced in half
Olive oil, for cooking
Salt and pepper, to taste
Crusty warm bread loaf, for serving
e.g. oven warmed ciabatta
Using a Dutch oven with a lid or large buffet casserole style pan, heat a drizzle of olive oil.
Pan fry the aubergines, marrows and peppers in batches until golden brown. Set aside.
Slice the Denny brown mushrooms into quarters and pan fry until lightly golden brown.
Add a fresh drizzle of olive oil to the pan and cook the onion wedges until tender.
Add the garlic and cook until fragrant.
Pour in the tinned tomato along with the basil stems and thyme.
Stir and bring to a simmer.
Add all of the browned veg to the pot and pour over the red wine vinegar.
Mix and cover with the lid and simmer until the vegetables are all tender.
Tear up the basil leaves and scatter over the ratatouille.
Serve with a chunk of warm bread and enjoy!