Name: Mushroom Bourguignon
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 6 tbsp butter; 12 pearl onions, peeled and halved; 2 carrots, peeled and diced; 2 ribs celery, diced; 3 cloves garlic, crushed; 200 g button mushrooms, halved; 200 g cup mushrooms, sliced; 200 g portobello mushrooms, sliced; 1 tbsp tomato paste; 2 tbsp plain flour; 1 ½ cups red wine; 1 ½ cups beef stock

Mushroom Bourguignon

Yields6 Servings

Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

Ingredients

6 tbsp butter

12 pearl onions, peeled and halved

2 carrots, peeled and diced

2 ribs celery, diced

3 cloves garlic, crushed

200 g button mushrooms, halved

200 g cup mushrooms, sliced

200 g portobello mushrooms, sliced

1 tbsp tomato paste

2 tbsp plain flour

1 ½ cups red wine

1 ½ cups beef stock

1

Place a large heavy based saucepan over medium heat. Add the butter to the pan. Once the butter has melted and is foaming, add the onions, carrot and celery and cook, stirring for 4-5 minutes or until starting to soften. Add the garlic and cook, stirring for a further 1-2 minutes.

2

Add the mushrooms to the pan and cook, stirring for a further 3-4 minutes or until lightly browned.

3

Add the tomato paste. Stir to combine then add the flour and continue to stir over medium heat for 1-2 minutes, ensuring the flour does not burn on the base of the pan.

4

To deglaze the pan, add the red wine. Bring to a gentle simmer and allow the sauce to reduce slightly.

5

Add the beef stock, tamari or soy sauce, thyme and bay leaf. Season with salt and pepper. Continue to simmer, uncovered for 30 minutes or until the mixture reduces and thickens.

6

Remove from the heat. Remove and discard the thyme and bay leaf. Season to taste again with salt and pepper.

7

Serve the Mushroom Bourguignon with mashed potato, polenta or pasta and top with chopped parsley.