Mushroom Bourguignon
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 2 tblsp olive oil
- 2 tblsp butter, softened
- 900g Portobello Mushrooms, in 1/4 inch slices
- 1/2 Carrot, finely diced
- 1 small Onion, finely diced
- 2 cloves Garlic, crushed
- 125ml full-bodied red wine - Burgandy
250ml Vegetable stock (use Beef if not making for vegetarians)
- 1 tblsp Tomato Puree
- 1 tsp fresh Thyme leaves (1/2tsp if dried)
- 1 1/2 tblsp Plain Flour
- 125g small onions - eg Shallots
Egg Noodles, for serving
- To Serve - sour cream, chopped chives or parsley (Optional)
Method
- STEP 1Over a high heat, heat ONE tblsp of Olive Oil and ONE tblsp Butter in a heavy based pan. Add the mushrooms and cook until they begin to darken, but don't release any liquid - about three to four minutes. Remove the mushrooms from the pan.
- STEP 2Lower the heat and add add the second tblsp of Olive Oil. Add the carrots, onions, thyme, a few good pinches of salt and several grinds of freshly ground black pepper, give everything a good coating and cook for 10 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for a further minute.
- STEP 3Add the wine to the pan, degalzing the pan, then turn the heat up high and reduce by half. Stir in the tomato puree and stock. Return the mushrooms to the pan - including any mushroom juices - bring to the boil, then simmer for 20 minutes or until the mushrooms are very tender. Add the shallots and simmer for a further 5 minutes.
- STEP 4Mix the remaining butter with the flour then stir into the bourguignon. Simmer for a further 10 minutes. If the sauce is too thin, boil to reduce to the right consistency. Season to taste.
- STEP 5To serve, spoon the Bourguignon over a bowl of egg noodles, with a dollop of sour cream and sprinkle with chives or parsley
