Mushroom Bourguignon
A delicious twist on the traditional French beef bourguignon, using baby mushrooms to create a rich, vegetarian stew simmered in red wine and flavored with a touch of dark chocolate for depth.
By @sebscrispyclub
Cook time: 40 minutes
Servings: 4
Ingredients
- 400 g baby mushrooms stems minced; heads whole
- 2 tbsp olive oil
- 50 g butter
- 2 tbsp all-purpose flour heaping
- 0.5 onion finely minced
- 1 celery stalk finely minced
- 0 minced mushroom stems from earlier step
- 5 garlic cloves finely minced
- 2 tbsp tomato paste
- 175 ml red wine
- 500 ml stock beef or mushroom
- 5 sprigs fresh thyme
- 2 tbsp chipotle in adobo sauce optional
- 12 chantenay carrots or 2 large carrots, chopped
- 10 shallots or pearl onions peeled
- 0 sauteed mushroom heads from earlier step
- 0 potato purée optional side
- 0 chives freshly chopped
Instructions
- Cut the stems off the mushrooms. Mince the stems finely, and keep the mushroom heads whole.
- Heat a drizzle of olive oil in a large, very hot pan. Add the mushroom heads and cook until browned on one side (about 80% cooked). Remove and set aside.
- In the same pan, melt the butter and stir in the flour. Cook, stirring constantly, until the mixture turns a caramel-brown color, creating a dark, rich roux.
- Add the minced onion, celery, and minced mushroom stems to the pan. Sauté for a few minutes until softened.
- Add the garlic and tomato paste, cooking for 2-3 minutes to deepen the flavors.
- Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it reduce for about a minute.
- Add the stock, thyme sprigs, and chipotle in adobo sauce (if using). Stir well.
- Add the carrots and shallots or pearl onions. Simmer for 5-10 minutes, or until the carrots are just fork-tender but still have a slight bite.
- Return the sautéed mushroom heads to the pan and cook for another 1-2 minutes to warm through and let flavors meld.
- Serve hot with a buttery potato purée and a sprinkle of fresh chives. Enjoy!