Mushroom bourguignon
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
- crème Fraiche to garnish
- chopped fresh parsley 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.