Slow Baked Banana Shallots with Wild Mushrooms and Pickled Beetroot

A starter to savour!


  • 4 banana shallots
  • 500 g wild mushrooms
  • 2 large beetroots
  • 2 shallots
  • 100 g butter
  • 2 garlic cloves
  • 2 sprigs of thyme
  • 100 g red chard
  • 100 ml chicken stock
  • 20 ml balsamic vinegar


  1. Place the banana shallots in a pre-heated oven at 160°C for 45 minutes until tender.
  2. Fry the mushrooms in butter with garlic and thyme. When cooked strain off excess the fat, add the chicken stock boil and blend in a food processor until a smooth puree.
  3. For the beetroot, juice one beetroot and dice the other into 1cm cubes.
  4. Cook the cubes in the beetroot juice with the balsamic vinegar and refrigerate when cooked.
  5. To Serve:
  6. Cut the top from the shallot, remove the inside and chop and mix with the mushroom puree.
  7. When mixed refill the shallot skin and serve with the pickled beetroot and dressed red chard.


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