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Mushroom bourguignon

Mushroom Bourguignon, France


For 6

You will need...

  • 45 ml Olive oil
  • 800 g Mushrooms, mixed
  • 1 Carrot, chopped
  • 0.5 Celery stick, chopped
  • 5 ml Thyme leaves
  • 15 ml Garlic, chopped
  • 500 ml Red wine or port
  • 500 ml Beef or vegetable stock
  • 1 Bay leaf
  • 10 ml Tomato paste
  • 30 ml Flour
  • 200 g Baby onions, peeled
  • Salt & pepper
  • Lemon
  • Chopped chives or parsley, for garnish

Mushroom bourguignon Method

  1. Heat the oil in a pot and then sauté the mushrooms until golden. Remove them from the pot and set aside
  2. Place the carrot, onion, celery, thyme, salt and pepper into the pot, back on the heat and cook for 10 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for one more minute.
  3. Add the wine to the pot, scraping any stuck bits off the bottom, then turn up the heat until the liquid reduces by half. Stir in the bay leaf, tomato paste and the stock.
  4. Add the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes.
  5. Combine the flour with a little cold water and stir it in.
  6. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, continue to boil it down to reduce to the right consistency. Season to taste with salt, pepper and lemon.
  7. Spoon the stew over a bowl of egg noodles and sprinkle with chives or parsley
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