Mushroom Bourguignon

Name: Mushroom Bourguignon
Cuisine: British
Ingredients: 400 mls vegetable stock; 2 sprigs fresh rosemary; 1 tsp dried tarragon leaves; 1 leek, washed and sliced; 2 carrots, sliced; 2 celery stalks, sliced; 5 shallots, peeled and halved; 200 mls red wine; 250 g portobello mushrooms, thickly sliced; 250 g large chestnut mushrooms, halved; Olive oil; Salt and pepper; 1 1/2 tbsp tomato puree; 1 tbsp cornflour

Sonia @sonia

Bristol, UK

I saw a dish similar to this in a magazine I flicked through a few weeks ago so I thought I’d attempt to recreate it myself. I really wanted to use dried porcini mushrooms but I couldn’t find any. If you do track some down, add them to the stock at the beginning of the recipe for even more mushroom intensity. If you can’t find them don’t worry, it still tastes lovely without. Happens to be #vegan.

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Ingredients

400 mlsvegetable stock
2 sprigsfresh rosemary
1 tspdried tarragon leaves
1leek, washed and sliced
2carrots, sliced
2celery stalks, sliced
5shallots, peeled and halved
200 mlsred wine
250 gportobello mushrooms, thickly sliced
250 glarge chestnut mushrooms, halved
Olive oil
Salt and pepper
1 1/2 tbsptomato puree
1 tbspcornflour

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Steps

1

Make up the veg stock and add the rosemary and tarragon. Allow it to steep while you prepare the rest of the veg.
2

In a flame proof casserole dish, gently sweat the leeks, onions, garlic and shallots in a few table spoons of oil.
3

After about ten minutes, add the tomato purée, carrots and cornflour and give it all a good stir.
4

Pour your wine into your steeped stock, then slowly pour all of the liquid into the casserole dish, stirring as you go.
5

Add the mushrooms on top of the veg, don’t worry if they aren’t submerged under the stock with the other veg.
6

Put the dish in the oven at 180 C. Stir it every 15 mins or so for the first half hour until the mushrooms have reduced in size and are incorporated into the rest of the casserole.

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Cooksnaps

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Sonia @sonia

on November 30, 2018 13:21

Bristol, UK

I'm a busy, working mum of two young children and I love to cook! I particularly love cooking with fresh, natural produce. My recipes are usually simple and healthy; using minimal ingredients and minimal time!You can also follow me on Instagram here - https://www.instagram.com/sonianicholas_cookpaduk/