Mushroom Bourguignon

Serves 4

About this recipe

Bourguignon is a delicious, rich, tomatoey stew that is packed with robust flavours.

Mushrooms are great at taking on all this flavour and making a really satisfying dish – perfect as we enter the cooler weather. This is definitely one to make in big batches and either freeze in portions or have for lunch the next day.

Slow cooked dishes like this are perfect for packing in several different sources of vegetables and therefore vitamins, minerals and fibre.


Shop this recipe:


Ingredients
  • 2 tbs. Olive oil
  • 3 Banana shallots (around 100g), finely chopped
  • 4 Cloves garlic, crushed (25g)
  • 2 Leeks (around 250g), sliced into 1cm chunks
  • 2 tsp Dried herbs (thyme or rosemary)
  • 30g Sun-dried tomatoes, roughly chopped
  • 2 Bay leaves
  • 2 tsp. Smoked paprika
  • 30g Dried porcini mushrooms
  • 300-500ml Veg stock
  • 450g Mixed mushrooms, quartet or thickly sliced (e.g. chestnut, flat and button mushrooms)
  • 150ml Red wine
  • 500g Passata
  • 1 tbs. Balsamic vinegar or red wine vinegar
  • Handful of fresh parsley (around 25g)
  • Salt and pepper
Instructions

Begin by setting a large casserole dish or sauce pan on medium heat and adding 1 tbsp olive oil.

Chop your shallots, garlic and leeks and add to the pan. Allow to sweat down for 5-10 minutes until translucent and soft.

In a measuring jug, make up 300ml of vegetable stock, also adding in the dried porcini mushrooms and leave for them to rehydrate in the liquid for around 10 minutes until softened.

Next, add in the dried herbs, sun-dried tomatoes, bay leaves, paprika to the pan and cook for a further few minutes before adding the passata, red wine, vinegar and plenty of salt and pepper.

Once, the porcini mushrooms have become soft in the stock, pour in the contents of the measuring jug into the pan. Allow the hot mixture to gently simmer and reduce on medium heat until a thick, rich sauce has been created – this should take around 15 minutes.

Whilst your stew is reducing, in a separate frying pan, add another tbsp of olive oil and your chopped mushrooms. Pan fry for around 5-10 minutes until soft and lightly golden before adding to the stew allow with the juices from the pan.

Let everything mix together before tasting and adjusting the seasoning if needed and removing the bay leaves.

Garnish with freshly chopped parsley and serve with brown rice, crusty bread or baked potato.


View Mushroom Bourguignon
Print this Recipe

Share this page:


FOLLOW ME ON

© Copyright 2019 The Doctor's Kitchen   |