Mushroom Stew with Looye Honeytomatoes

Peel and cut the shallot into half moons. Press the garlic. Finely chop the rosemary. Cut the Looye Honeytomatoes in half. Slice the chestnut mushrooms, cut the oyster mushrooms into strips and leave the shiitakes whole. Halve the baby potatoes and strip the leaves from the thyme sprigs. Coarsely chop the parsley and pecans.

Heat a splash of oil in a casserole dish and briefly fry the shallot with half the crushed garlic and thyme, then add all the mushrooms and fry for 10 minutes. Add the Looye Honeytomatoes, flour and bay leaf and deglaze with the red wine and vegetable stock. Leave to simmer on low heat for 30 minutes.

Meanwhile, heat a knob of butter in another casserole and add the potatoes together with the rosemary and remaining garlic. Fry until done and golden brown.

Serve the stew with the garlic potatoes and garnish with the parsley and pecans.