Wild mushroom & port brioche recipe | Good Food

Ingredients

• 2 tbsp olive oil
• 225g chestnut mushroom quartered
• 115g shiitake mushroom halved
• 2 large field mushrooms sliced
• 3 sticks celery finely chopped
• 1 onion cut into thin wedges
• 2 garlic cloves crushed
• 300ml red wine
• 1.2l hot vegetable stock
• 2 sprigs fresh thyme
• 150ml port
• 1 tbsp redcurrant jelly
• 6 brioche rolls
• flatleaf parsley to garnish