Mushroom bourguignon
User Reviews
5
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
35 mins
-
Cuisine
French, Vegetarian
Mushroom bourguignon
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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 mushroom mixed and your choice, 800 g
- 2 Tbsp olive oil
- 2 Tbsp butter
- 2 onion brown, finely chopped
- 2 carrot medium, finely diced
- 100 Bacon omit if you want this vegetarian, optional
- 1 tsp thyme fresh leaves
- 3 bay leaf
- 2 cloves garlic crushed
- 50 tomato paste grams, 2½ Tbsp
- 250 ml red wine full-bodied, 1 cup
- 500 ml mushroom stock on or the other or a combo - Use vegetable stock or all mushroom stock if you want to keep this vegetarian, 2 cups total
- 500 ml beef broth on or the other or a combo - Use vegetable stock or all mushroom stock if you want to keep this vegetarian, 2 cups total
- salt
- black pepper
- pasta polenta or pearl barley to serve
- crème fraîche to garnish
- parsley fresh, chopped; to garnish
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.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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