Mushroom Bourguignon
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Mushroom Bourguignon

Mushroom Bourguignon

Ingredients

Method

  • 10-12 shallots, halved
  • 25g dried porcini in 150ml boiled water
  • 4 portobello mushrooms, sliced
  • 120g shiitake mushrooms, sliced
  • 200g chestnut mushrooms, sliced
  • 25g butter
  • Olive oil
  • 2 carrots, chopped
  • 2 garlic cloves, crushed
  • 6 sprigs of thyme
  • 500ml red wine
  • 1 tbsp tomato purée
  • Heat half the butter in a casserole and fry the mushrooms until coloured but still a little firm, adding more oil if necessary. Tip into a bowl and set aside. Heat the remaining butter and fry the shallots, then add the carrots and fry for 10 mins. Add the garlic for the final 2 mins, followed by the wine and thyme.
  • Strain the porcini stock into the casserole and chopped the rehydrated mushrooms, adding them in too. Stir in the tomato purée, simmer for 25 mins, then season to taste. Stir in the cooked mushrooms along with any resting juices, heat through for a minute or two, then serve with mashed potato.
45 mins
4 serving

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