Mushroom Bourguignon
Prep time: 60 minServes: 4
Pairs with
Just like classic boeuf bourguignon, the mushroom version wants the same wine in the glass as in the pot — a medium to full-bodied red with earthy undertones.
Ingredients
- 500g mixed mushrooms (portobello, shiitake, button), in large pieces
- 2 carrots, chopped
- 2 celery stalks, sliced
- 200g pearl onions or shallots
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 300ml red wine
- 300ml vegetable stock
- 2 tbsp soy sauce
- 2 bay leaves
- 3 thyme sprigs
- 2 tbsp butter
- 2 tbsp olive oil
- 2 tbsp flour
- Salt, black pepper
- Chopped parsley to serve
- Mashed potatoes to serve
Method
- 11. Brown the mushrooms in batches in butter and oil over high heat until deeply coloured. Remove.
- 22. Lower the heat, sauté carrots, celery and onions for 5 minutes.
- 33. Add garlic and tomato paste, fry 1 minute.
- 44. Dust with flour, stir 1 minute.
- 55. Pour in the wine and scrape up all the goodness from the bottom. Bring to a boil.
- 66. Add stock, soy sauce, bay leaves and thyme. Return the mushrooms.
- 77. Simmer covered for 35–40 minutes until the sauce has thickened and the flavours deepened.
- 88. Season with salt and pepper. Top with parsley and serve with mashed potatoes.