1.8kg lion’s mane mushrooms
1 whole smoked pork hock
3 kg chicken wings
1 small onion, finely diced
2 garlic cloves, chopped
2 whole carrots, diced
1 celery stalk, chopped
30g diced butter
2 kg beef trimmings (not too fatty)
1 kg button mushrooms
1 tablespoon tomato paste
1-2 tablespoon Worcestershire sauce
1-2 tablespoon Dijon mustard
3L chicken stock
Salt and pepper
Recipe by Alanna Sapwell
Photography by Cory Rossiter
1. For the stock: evenly spread chicken wings and hock and roast until caramelised and cooked through, 30-40 mins on 160ºC.
2. Add pork hock and chicken wings into pot with water and bring to a boil, then let it simmer for 3-4 hours on a very low heat. (Skim off any fat that comes to the top).
3. Strain liquid and let cool.
4. For the sauce: sauté onion, garlic, carrots and celery in a pot with butter.
5. In separate pot, colour beef trimming and mushrooms until golden colour (you can also do this in the oven on trays).
6. Place cooked trimmings and mushrooms into onion mix with tomato paste Worcestershire sauce, Dijon and brandy.
7. Cook out the brandy by simmering for 5–10 mins, then add chicken stock and reduce by half.
8. Strain liquid.
9. Add cream, reduce until it coats the back of a spoon well and season.
10. To finish – place mushroom pieces on skewer and cook over coals /BBQ. Lightly brushing with oil – but not too much as you will want them to soak up the sauce. Once coloured and cooked, place on plate and smother with Diane sauce.
Note: I’ve used lion’s mane mushrooms, but you can use pretty much any mushroom – just cut them into even pieces so all will cook at the same time. Soak skewers the night before if you are using wooden ones.