Beautiful meaty mushrooms make this a wonderful alternative to a classic stew. You won't be disappointed with this vegetarian and gluten-free version.
It’s lovely served with my Cauliflower Leek Puree.
INGREDIENTS OF THE MUSHROOM BOURGUIGNON STEW:
PREPARATION OF THE MUSHROOM BOURGUIGNON STEW:
Put the shallots in a bowl and cover with hot water (this makes them easy to peel). Place the dried porcini in another bowl and cover with 150ml of boiling water, then set aside.
Roughly chop the portobello mushrooms and halve any larger shiitake and crimini mushrooms, leaving the small ones whole. Heat half of the butter with 1 tablespoon oil in a casserole pan over a medium heat. Cook the mushrooms in batches, until coloured but still firm, adding another tablespoon of oil between each batch. Cook the enoki at the very end only for 30 sec. Tip the mushrooms into a bowl and set aside.
Heat the remaining butter in the pan, peel the shallots, halving any larger ones, peel and cut the carrots into 2 cm slices and cook for 8 minutes, or until the veg gets some colour, stirring occasionally. Peel and chop the garlic and add for the final 2 minutes.
Add the thyme, bay and wine. Strain in the porcini liquid into the pan, roughly chop the porcini and add to the pan along with the tomato purée, then simmer for 25 minutes, or until the wine has reduced slightly and the veg are cooked through. Season to taste and fish out the thyme stalks and bay leaves.
Stir the cooked mushrooms into the sauce along with any juices, heating through for a couple of minutes. Season and serve. Nice with some creamy mash on the side.
6 servings
- Amount per serving
- Calories246
- % Daily Value *
- Total Fat 9.6g13%
- Saturated Fat 4g20%
- Sodium 100mg5%
- Total Carbohydrate 10.5g4%
- Dietary Fiber 5.7g21%
- Total Sugars 7.5g
- Protein 6.5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Put the shallots in a bowl and cover with hot water (this makes them easy to peel). Place the dried porcini in another bowl and cover with 150ml of boiling water, then set aside.
Roughly chop the portobello mushrooms and halve any larger shiitake and crimini mushrooms, leaving the small ones whole. Heat half of the butter with 1 tablespoon oil in a casserole pan over a medium heat. Cook the mushrooms in batches, until coloured but still firm, adding another tablespoon of oil between each batch. Cook the enoki at the very end only for 30 sec. Tip the mushrooms into a bowl and set aside.
Heat the remaining butter in the pan, peel the shallots, halving any larger ones, peel and cut the carrots into 2 cm slices and cook for 8 minutes, or until the veg gets some colour, stirring occasionally. Peel and chop the garlic and add for the final 2 minutes.
Add the thyme, bay and wine. Strain in the porcini liquid into the pan, roughly chop the porcini and add to the pan along with the tomato purée, then simmer for 25 minutes, or until the wine has reduced slightly and the veg are cooked through. Season to taste and fish out the thyme stalks and bay leaves.
Stir the cooked mushrooms into the sauce along with any juices, heating through for a couple of minutes. Season and serve. Nice with some creamy mash on the side.