Although it is difficult for the islands to arrive in autumn and almost that summer and “winter” come together, we do like to prepare dishes worthy of this season in which we are entering.

And it is that it is a season in which they already feel like those comforting stews in which to dip bread and also have the possibility of adding seasonal ingredients such as chestnuts or even mushrooms.

On this occasion, although I would have liked to add mushrooms, which have not arrived here yet, I have used two types of mushrooms that you all have on hand and in addition to that, some chestnuts that were waiting for me in the freezer from last season, that is to say, a ideal stew to finish with those last stocks and make way for the new ones that are to come.

On the other hand, those of you who already know me know that I love this type of preparation but I can't always dedicate the long time they would need, which is why I propose this delicious stew in the WMF slow cooker , a must that you have to have in all kitchens.

Perfect WMF pressure cooker and Emile Henry ceramic mortar

INGREDIENTS (for 4 people)

• 1 rabbit cut into large pieces
• 125 g Portobello mushrooms, cut in 4 or 8 depending on size*
• 125 g white button mushrooms, cut in 4 or 8 depending on size*
• 1 medium onion finely chopped
• 2 finely minced garlic cloves
• 200 g stewed chestnuts**
• 300 ml of meat broth
• 1 cup of brandy coffee
• 1 bouquet garni (laurel, thyme, rosemary)
• extra virgin olive oil
• Salt
• Pepper

mashed:

• 4 almonds
• 3 hazelnuts
• 1 garlic
• 4 breadsticks
• 1 tablespoon chopped parsley
• 1 cooked chestnut
• 1 tablespoon extra virgin olive oil

ELABORATION

1. Brown the rabbit, previously seasoned, in batches in the WMF pressure cooker , set aside.
2. Add the onion, garlic and aromatic herbs to the pot, fry for a few minutes. Once the onion is poached, add the brandy and cook until the alcohol evaporates completely.
3. Then add the pieces of rabbit and mushrooms. Moisten with the broth, bring to a boil and close the pot. We cook for 12 minutes once the two pressure rings have risen and the pot begins to sing.
4. Once the cooking time has elapsed, we wait for the pressure to drop, helping it by changing the closing position to the depressurization position or simply removing the pot from the heat and waiting.
5. While the stew was cooking, it is time to prepare the mashed. To do this, in a frying pan we will have fried the whole garlic together with the nuts. We reserve until the ingredients are tempered.
6. We mash all the ingredients together in our Emile Henry mortar , the garlic, the nuts, the breadcrumbs, the chestnuts and the tablespoon of oil used to fry the ingredients. We work well until we get a paste.
7. We return to the stew, now we would have to open the pot and finish the preparation; To do this, we incorporate the chestnuts and the mashed, cook over medium heat for a few minutes or until we see that the room has bound, we check salt and pepper.
8. Let stand 10 minutes and... Enjoy!

Has this stew convinced you to start autumn with one of those preparations that will take your breath away? At home we love it and whenever we can we prepare it, it is a simple but very tasty recipe.

oh! Just one more thing, have a good bread nearby because you will want to sopete.

Perfect WMF pressure cooker , Emile Henry ceramic mold and Pallarès stainless steel kitchen knife

* The mushrooms can be replaced by the mushroom that you like the most, each mushroom has its own taste but this way you can get different aromas with the same base.

**If the chestnuts were raw, they would have to be added to the cook together with the rabbit, and if they were pilonga chestnuts, it would be necessary to soak them for 8 hours and incorporate them in the same way as if it were a raw chestnut.