Wild mushroom & port brioche - Good Food Middle East

Ingredients

• 2 tbsp olive oil
• 225g chestnut mushrooms, quartered
• 115g shiitake mushrooms, 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