Mushroom Bourguignon

When it’s freezing outside and you’re missing homely comfort food, there is nothing better than a stew. Although I would love to be able  to cook and eat a boeuf bourguignon almost everyday, there just is no time for a five hour stew during the week. So I bring you an adaptation of the boeuf bourguignon, the equally decadent mushroom bourguignon.

Altough the main ingredient (beef) changes, the other ingredients and method remain the same (bar the five hour cooking time!). This makes a very cheap and easy to make mid-week bourguignon.

So you will need:

  • Onion, finely chopped (one per 2 person portion).
  • Carrot, finely chopped (1/2 per 2 person portion).
  • Mushroom, with no stems and chopped roughly (500 grams per 2 person portion).
  • Garlic, finely chopped (to taste)
  • Beef stock (or vegetable stock if you are a vegetarian…)
  • Tomato Paste (1 tablespoon per 2 person portion)
  • Red Wine
  • Olive Oil
  • Lots of butter!
  • Thyme (dried is fine)
  • Small cooking onions, or pearl onions if you can find them (optional)
  • Some flour (not self-raising)
  • A sturdy pan

1. Start by chopping the mushrooms and frying them in your pan in butter and olive oil on a high heat so that they brown. While they are cooking chop the carrot, onion and garlic.

2. When the mushrooms are browned, take them from the pan and reserve. Turn the heat down to medium, add some olive oil to the pan and fry the onions, carrots and thyme, adding some salt and pepper to season. When the onion starts to brown add the garlic and fry for a further 2-3 minutes, stirring constantly so the garlic does not burn.

3. Turn the heat to high, add the wine and let it cook until it’s been reduced to half its original size.

looking good already!

4. Turn the heat down to a low setting, add the tomato paste, the stock and the mushrooms with the juice they have released from cooking (and the small onions, if using). Bring to the boil and then simmer until the mushrooms are tender.

Amazing, rich stew

5. While the stew is simmering start making a roux (it sounds harder than it is) and stir it in the stew when the mushrooms feel tender but the sauce is still a bit liquid. Simmer for a further 5 minutes to thicken the sauce and check the seasoning.

Serve it over your favourite carbs. We had it over pasta, but it’s great over polenta or mash. Add a little bit of butter for extra amazingness.

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