Ingredients for Mushroom Bourguignon
- 300 g flat Mushrooms
- 300 g button mushrooms
- 8 mini Shallots
- 5 Carrots
- 4 onions
- 3 Garlic
- 10 Silver skin pickled onions
- 1 glass Red wine
- 1 teaspoon Marmite (optional)
- 1/4 teaspoon porcini Mushroom powder (optional)
- 1 teaspoon Tomato purée
- 3 cups umami Veg stock
- 2 leaf Bay
- 1 sprig Thyme
- 1 sprig Rosemary
- 1 tablespoon oil
- Salt and pepper
Cooking Instructions for making Mushroom Bourguignon
Wash, slice and prepare the veggies. Carrots into chunks, onions into rings, flat mushrooms into quarters and keep the shallots and button mushrooms whole
Heat the oil on a low heat in a large pan. Cook the onions on a low heat until soft and brown. Push to one side and add the quartered mushrooms. Add a pinch of salt to help them release their juice. Combine and add the carrot chunks. Cook until it starts to brown.
Add the pickled onions – this will also help to deglaze the pan / cook for a few minutes. Add the wine and bubble until it reduces by around half. Add the veg stock, herbs, marmite or mushroom powder and button mushrooms. season to taste.
Thicken the sauce with a cornflour slurry. Alternatively you could add a teaspoon of plain flour after cooking the flat mushrooms.
Simmer until the mushrooms are cooked and the sauce has thickened. Serve with vegan buttered cabbage and vegan mash.
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