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INSTRUCTIONS
To a 3.5 L Braiser over medium heat add butter, olive oil, garlic & onion. Once fragrant, add cremini, king oyster & portobello mushrooms.
Add salt, pepper, rosemary & thyme. Cook until mushrooms begin to soften. Toss with flour & add tomato paste.
Stir in mushroom stock. Bring to a gentle simmer, cover with lid & cook until mushrooms are tender, about 30 minutes. Remove lid & simmer until sauce thickens.
Finish with chanterelle mushrooms & frozen peas. Cook for an additional 5 minutes. Remove from heat & serve over mashed potatoes.
