Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mushroom bourguignon. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Method Heat the oil in a heavy-based saucepan over a medium heat. Method Put the shallots in a bowl and cover with hot water (this makes them easy to peel). Roughly chop the portobello mushrooms and halve any larger shiitake and chestnut mushrooms, leaving the small ones whole. Pour over the wine, stirring well to ensure the sauce is smooth.
Mushroom Bourguignon is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Mushroom Bourguignon is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have mushroom bourguignon using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Mushroom Bourguignon:
- Make ready 400 mls vegetable stock
- Take 2 sprigs fresh rosemary
- Take 1 tsp dried tarragon leaves
- Take 1 leek, washed and sliced
- Get 2 carrots, sliced
- Make ready 2 celery stalks, sliced
- Take 5 shallots, peeled and halved
- Take 200 mls red wine
- Make ready 250 g portobello mushrooms, thickly sliced
- Take 250 g large chestnut mushrooms, halved
- Make ready Olive oil
- Make ready Salt and pepper
- Prepare 1 1/2 tbsp tomato puree
- Take 1 tbsp cornflour
Stir in the tomato puree and stock. 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.
Steps to make Mushroom Bourguignon:
- Make up the veg stock and add the rosemary and tarragon. Allow it to steep while you prepare the rest of the veg.
- In a flame proof casserole dish, gently sweat the leeks, onions, garlic and shallots in a few table spoons of oil.
- After about ten minutes, add the tomato purée, carrots and cornflour and give it all a good stir.
- Pour your wine into your steeped stock, then slowly pour all of the liquid into the casserole dish, stirring as you go.
- Add the mushrooms on top of the veg, don’t worry if they aren’t submerged under the stock with the other veg.
- Put the dish in the oven at 180 C. Stir it every 15 mins or so for the first half hour until the mushrooms have reduced in size and are incorporated into the rest of the casserole.
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. Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big difference, so if you're not using homemade,. This mushroom bourguignon based on a French-dish known as boeuf bourguignon.
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