Mushroom bourguignon

Mushroom bourguignon
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 60 ml olive oil
  • 25 gr butter
  • 700 gr mushrooms
  • 1 carrot
  • 1 onion
  • 2 cloves garlic
  • 25 gr flour
  • 250 ml red wine
  • 250 ml vegetable stock
  • 2 tbspn tomato paste
  • 2 tbspn thyme
  • 100 gr pearl onions
  1. Quarter the mushrooms. Heat half off the olive oil and butter in a heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release liquid any and remove them from pan.
  2. Dice the onion, carrot and garlic. Add the second tablespoon of olive oil. Cook carrots, onions, thyme, salt and black pepper for 10 minutes until the onions are lightly browned. Add the garlic and flour cook for just one more minute.
  3. Add the wine to the pot, deglaze the pan, and stir in the tomato paste. Return the mushrooms with any juices that have collected and pour in enough stock to just cover the vegetables.
  4. Simmer for 20 minutes until mushrooms are very tender. Add the pearl onions and simmer for five minutes more. Season to taste.
  5. To serve, sprinkle the stew with chives or parsley, serve with new potatoes, papardelle pasta or mashed potatoes and a dollop of sour cream.
Stuff to know
Make sure the mushrooms are cooked but retain some texture.
Serve with grilled polenta instead.
Traditionally, a red burgundy wine is used.
If the stew is too thin, mix some cornflour with cold water and stir this in to the sauce. When boiling, the sauce will thicken.