Mushroom bourguignon

Name: Mushroom bourguignon
Prep time: 20 min
Cook time: 35 min
Yield: 1 serving
Ingredients: 750 – 800gms mushrooms; 2 Tbsp olive oil; 2 Tbsp butter; 2 brown onions finely chopped; 2 medium carrots finely diced; 100 gm bacon – optional; 1 tsp fresh thyme leaves; 3 bay leaves; 2 cloves garlic; 50 gms / 2 ½ Tbsp tomato paste; 250 ml / 1 cup red wine; 500 ml / 2 cups mushroom stock and beef broth; salt & pepper; pasta; creme fraiche to garnish; chopped fresh parsley to garnish

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Cuisine
French, Vegetarian

Mushroom bourguignon

Quade Mayo

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Vegetarian Mushroom Bourguignon: a Hearty Twist on a Classic Dish that is packed with umami flavour.

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Ingredients

750 – 800gms mushrooms mixed and your choice
2 Tbsp olive oil
2 Tbsp butter
2 brown onions finely chopped
2 medium carrots finely diced
100 gm bacon – optional omit if you want this vegetarian
1 tsp fresh thyme leaves
3 bay leaves
2 cloves garlic crushed
50 gms / 2 ½ Tbsp tomato paste
250 ml / 1 cup red wine full-bodied
500 ml / 2 cups mushroom stock and beef broth on or the other or a combo – Use vegetable stock or all mushroom stock if you want to keep this vegetarian
salt & pepper
pasta polenta or pearl barley to serve
creme fraiche to garnish
chopped fresh parsley to garnish

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Instructions

Get everything chopped and prepped before you start.
Heat a large non-stick frying pan to very hot and add a tablespoon of olive oil. Fry the mushrooms in two batches (use the second tablespoon of olive oil on the second batch) for about 4 minutes until they just start to break down but the water is not released. You just want to give them a quick sear. Set them aside.
In the same pan – or another cast iron skillet / Dutch oven with a lid, heat the butter over medium heat. Add the onions, carrot, thyme and Bacon and gently sweat over low heat for about 5 – 6 minutes until the onions become translucent and soften. You don’t want to brown them.
Add the garlic and tomato paste cook for a few seconds.
Add the wine and deglaze the pan, scraping any brown bits that may have formed. All the liquid to reduce by a little more than half, then add the stock/broth.
Add the mushrooms and any escaped juices pack to the pan and season with salt and pepper.
Simmer over a low heat with the lid off for about 25 – 30 minutes giving it a stir every now and again.
To serve, toss through pasta or pile up on top of the barley or polenta. Garnish with a dollop of crème fraiche and a good sprinkling of chopped parsley.