VEGANUARY - MUSHROOMS IN RED WINE AND CHOCOLATE SAUCE

Normally when cooking with chocolate in savoury food, dark is the recommended option, but this time I trialed using our milk and the outcome was surprisingly delicious. This recipe is smooth, rich and delicate all at the same time and would be a great option for any upcoming valentine's dinner dates. It doesn't take long but it's so delicious so you'll easily impress. Although it's very rich, it's not too filling so a great starter or it can be paired with extra veggies, rice or mash depending on your preference. 

What you'll need:

 Method:

1. Pre-heat the oven to 200C or 180C fan.
2. Combine all the ingredients for the marinade in a bowl. Place the portobello mushrooms in a roasting tin and drizzle over the marinade. Set aside for half an hour.
3. While the Portobello mushrooms are marinating prepare the rest of your ingredients, peel and thinly slice your shallots and slice the chestnut mushrooms. Chop up your chocolate small so it melts quickly when it's added later.
4. Once the mushrooms have marinated for half an hour cover them lightly in oil and cook for 15 mins. Heat up the wine in a pan until it's reduced by half. 
5. In a separate pan fry the shallots in a little oil until they soften, add the sliced chestnut mushrooms and fry for around 3 mins, then take off heat so as not to burn.
6. Once the portobello mushroom are cooked, remove from the roasting tin and put to the side, cover with foil to keep warm or keep in the oven. Pour the marinade and juices from the mushrooms into the red wine. Add the shallots, the sliced mushroom and the bay leaf. Simmer gently for around 20 mins.
7. Add the chocolate and the butter and season to taste.
8. Place the Portobello mushroom onto your plates and pour over the delicious sauce. Add more thyme for decoration and enjoy!