Mushroom Bourguignon
Equipment
- Small bowl
- Chopping knife
- Large casserole with lid
- Wooden spoon
- Large frying pan
- Small pan
- Parchment paper
- Ladle
Ingredients
- 50 g porcini mushroom dried
- 2 tbsp olive oil
- 300 g chestnut mushrooms quartered
- 300 g button mushrooms cleaned & left whole
- 250 g oyster mushrooms thickly sliced (or portobello mushroom)
- 50 g unsalted butter
- 6 shallot peeled & quartered
- 2 large carrots peeled & cut into 1.5cm slices
- 3 cloves garlic crushed
- 3 tbsp plain flour
- 400 ml red wine
- 2 bay leaves
- small bunch fresh thyme
- 250 ml vegetable stock
- 1 tbsp dark soy sauce
- sea salt
- ground black pepper
For the celeriac puree
- 50 g unsalted butter
- 75 ml white wine
- 1 head celeriac peeled & roughly chopped
- 1 sprig fresh rosemary
- 150 ml single cream
For the garlic butter broccoli
- 250 g tenderstem broccoli
- 75 g unsalted butter
- 2 cloves garlic very finely chopped
- handful flat leaf parsley finely chopped, extra to garnish
Instructions
- Put the dried porcini mushrooms into a small bowl and cover with 150ml of just-boiled water. Cover and set aside for 10 minutes.
- When the mushrooms have soaked for 15 minutes, remove from the soaking liquor - keep the liquor itself as it will be used later on - and finely chop the mushrooms.
- Place the olive oil into a large, cast iron casserole dish and set over a medium heat. In batches, fry all of the mushrooms off, excluding the porcini mushrooms, until golden brown all over. Remove the mushrooms to a plate and set aside.
- Add the butter to the pot, along with a small splash of water and allow to melt. Add the shallots, carrots and garlic and fry, stirring constantly, for 10 minutes, until the veg is just beginning to soften. Season with salt and pepper, add the mushrooms back into the pan and sprinkle over the flour, stirring to coat the veg.
- Add the red wine and allow to bubble for a few minutes then add in the bay leaves, thyme, vegetable stock, soy sauce, chopped dried porcinis and their soaking liquor. Bring to the boil and then turn down to a gentle simmer. Partially cover the casserole with a lid and allow to cook for 1 hour until the carrots are fork tender and the sauce has thickened.
- Whilst the bourguignon cooks, melt the butter for the celeriac puree in a large pan over a medium high heat then add the white wine, celeriac, rosemary sprig and a large pinch of salt. Cut a round piece of baking paper roughly the same size as the pan and cover the celeriac with it. Cook very gently over a medium low heat for 25 minutes, stirring regularly, until the celeriac is very soft and starting to collapse. If anything starts to stick at all, add a splash of water to the pan.
- Meanwhile, bring the double cream to the boil in a small pan
- Tip the celeriac, butter and wine mixture into a food processor and blitz until almost completely smooth. With the motor running, drizzle in the hot double cream, a small bit at a time, until you have a light puree. Season with salt and pepper and pass through a fine mesh sieve.
- 10 minutes before serving, place the celeriac puree on to a low heat to warm through and bring a large pot of boiling, salted water to the boil. Once boiling, add the tenderstem broccoli and cook for 4 minutes, until tender, then drain.
- Add the butter to a small saucepan and melt over a medium heat then add the sliced garlic and cook for 2 - 3 minutes until starting to brown. Add the tenderstem broccoli, season and stir to coat in the garlic butter. Finally, stir through the chopped parsley.
- To serve, place some celeriac puree into 4 bowls, ladle the mushroom bourguignon on top and serve with the garlic butter broccoli on the side. Sprinkle everything with some chopped parsley to garnish.
Notes
Dried porcini mushrooms are a pantry staple in my house- delicious revived in boiling water to plump them up while making the most umami laden liquor to add depth to dishes like risotto or stews. Here they form the base of this vegetarian take on the French classic
Nutrition
Calories: 560kcal
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