Mushroom Bourguignon
Posted in /Cooking/Entrees/Vegetarian on Friday, October 20, 2017
Whenever I have vegetarian friends over I take it as a chance to try something new and fun, and thankfully they don't mind that I use them as guinea pigs for my recipes. I love a good bourguignon stew and could not resist the chance to make a vegetarian version of the classic French dish. We were so hungry from the amazing aroma of the braising veggies that we didn't get a finished picture of the meal, so you'll have to trust me when I say it's worth trying this recipe!
Ingredients
12 shallots
25 g dried porcini mushrooms
4 portobello mushrooms
120 g shiitake mushrooms
200 g white mushrooms
25 g unsalted butter
olive oil
2 large carrots
2 cloves of garlic
6 sprigs of fresh thyme
2 fresh bay leaves
500 ml red wine
1 tablespoon tomato pur?e
Directions
1. Put the shallots in a bowl and cover with hot water (this makes them easy to peel). Place the dried porcini in another bowl and cover with 150ml of boiling water, then set aside.
2. Roughly chop the portobello mushrooms and halve any larger shiitake and white mushrooms, leaving the small ones whole.
3. Heat half of the butter with 1 tablespoon oil in a casserole pan over a medium heat. Fry the mushrooms in batches, until coloured but still firm, adding another tablespoon of oil between each batch. Tip the mushrooms into a bowl and set aside.
4. Heat the remaining butter in the pan, peel the shallots, halving any larger ones, peel and cut the carrots into 2cm slices and fry for 8 minutes, or until the veg gets some colour, stirring occasionally. Peel and chop the garlic and add for the final 2 minutes.
5. Add the thyme, bay and wine. Strain in the porcini liquid into the pan, roughly chop the porcini and add to the pan along with the tomato pur?e, then simmer for 25 minutes, or until the wine has reduced slightly and the veg are cooked through.
6. Season to taste and fish out the thyme stalks and bay leaves.
Stir the cooked mushrooms into the sauce along with any juices, heating through for a couple of minutes. Season and serve with some creamy mashed potatoes on the side and Frenched green beans with toasted almonds.
Inspired by: Jamie Oliver
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