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about ten g shiitake mushrooms (Recipes by ingridients mushrooms) four hundred g Swiss brown, mushrooms (Recipes by ingridients mushrooms) thickly sliced about six shallots, sliced about six cloves garlic, chopped about ten g fresh thyme sprigs, tied with kitchen twine two x one kg Coles Australian Beef Blade Roasts Plain flour, for coating one tbsp olive oil one/two cup (about one hundred and twenty-fiveml) dry white wine about four (about seven hundredg) Crème Royale or brushed, potatoes (Recipes by ingridients potatoes) peeled, cut into fivecm pieces about four (about five hundred and fiftyg) parsnips, peeled, cut into fivecm pieces sixty g butter, cubed, at room temperature one cup (about two hundred and fiftyml) thickened cream, warm two tsp fresh flat-leaf parsley, chopped Using a clean coffee grinder or spice mill, grind the shiitake mushrooms (Recipes by ingridients mushrooms) to a powder. (If you don’t have a spice mill, choose sliced rather than whole dried shiitake, mushrooms (Recipes by ingridients mushrooms) and don’t grind them to a powder.) Transfer the powder to a slow cooker. Add the sliced, mushrooms (Recipes by ingridients mushrooms) shallots, garlic and thyme and toss to combine. Season the beef generously with salt (Recipes by ingridients salt) and pepper. Lightly coat the beef in the flour, shaking off any excess. Heat a large heavy frying pan over high heat. Slow Cooker Beef Mushrooms with Mash. Add the oil, then add one piece of beef and cook, turning once, for about six minutes or until well-browned on both sides. Remove the beef from the pan and set on top of the mushroom mixture in the slow cooker. Repeat with the second piece of beef and discard the oil. Add wine to pan and cook, stirring to scrape up any browned bits on bottom of pan, for two minutes or until reduced by half. Slow Cooker Beef Mushrooms with Mash. Pour reduced wine into the slow cooker and cover. Turn slow cooker on low and cook for eight hours or until the meat is tender. Leave the beef to rest in the slow cooker for twenty minutes. Discard the thyme stems. Meanwhile, in a large pot, combine potatoes (Recipes by ingridients potatoes) and parsnips, cover with cold water (Recipes by ingridients water) and season with. salt (Recipes by ingridients salt) Bring to a boil over medium-high heat, reduce heat to a simmer and cook for fifteen-twenty minutes or until potatoes (Recipes by ingridients potatoes) and parsnips are cooked through. Drain in a colander. Place the colander with vegetables over the pot. Place pot over medium heat for about two minutes to dry the vegetables. Slow Cooker Beef Mushrooms with Mash. Using a potato ricer or wire sieve, pass the vegetables into a heatproof bowl. Stir in the butter and then fold in enough cream (about three/about four cup) to reach the desired consistency. Season the mash with. salt (Recipes by ingridients salt) Slow Cooker Beef Mushrooms with Mash. Keep warm until ready to serve. Slow Cooker Beef Mushrooms with Mash. Transfer the beef to a cutting board. Slow Cooker Beef Mushrooms with Mash. Carve thin slices of beef. Slow Cooker Beef Mushrooms with Mash. Return sliced beef to the accumulated juices in the slow cooker for one minute. Serve beef slices with the mash, cooked mushrooms (Recipes by ingridients mushrooms) and more beef juices. Slow Cooker Beef Mushrooms with Mash. Top with parsley. .
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