Vegans, vegetarians and carnivores alike find this dish satisfying.
The addition of cacao at the end thickens and enriches the gravy.
To vary it, you could add a few freshly roasted chestnuts.
Although making the stock takes a little extra time, it is worth it for the flavour.
You can prepare the whole dish, up to adding the cacao, in advance, and the reheat and finish off on the day of serving.
*Vegan if choosing vegan butter option
30g dried porcini mushrooms, roughly chopped
1kg mix of wild and cultivated mushrooms (use at least 4 of porcini, trompettes, chicken of the wood, chanterelles, shiitake, chestnut, field and tiny button mushrooms)
40g butter or your preferred vegan option
5 large garlic cloves, finely chopped
Salt and freshly ground black pepper
100ml glass vermouth, or dry white wine
2 tbsp. olive oil
2 large onions, cut into 2cm cubes
2 fresh bay leaves
10g 100% cacao, grated. Suggestion, Venezuelan Rio Caribe 100% cacao
½ – 1 tbsp. soy sauce
Small bunch of flat-leaf parsley, finely chopped
For the stock:
2 large onions
3 tbsp. olive oil
Pinch of salt
1 celery heart, roughly chopped
2 carrots, roughly chopped
2 bay leaves
Pinch of dried tarragon
2 sprigs fresh thyme
2 sprigs of parsley
Trimmings from the fresh mushrooms
1 tbsp. soy sauce
Puff pastry of your choosing