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5.0 from 3 votes

Mushroom bourguignon

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

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

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

    Cup of Yum
  1. Get everything chopped and prepped before you start.
  2. 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.
  3. 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.
  4. Add the garlic and tomato paste cook for a few seconds.
  5. 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.
  6. Add the mushrooms and any escaped juices pack to the pan and season with salt and pepper.
  7. Simmer over a low heat with the lid off for about 25 – 30 minutes giving it a stir every now and again.
  8. 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.