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Mushroom bourguignon
Serves: 6
Prep time: 45 minsTotal time: 
Recipe photograph by Ant Duncan
Mushroom bourguignon
Serve this plant-based version of the classic beef stew with mash and greens, or use as a pie filling
Serves: 6
Prep time: 45 minsTotal time:
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Nutritional information (per serving)
Calories
190Kcal
Fat
11gr
Saturates
3gr
Carbs
8gr
Sugars
5gr
Fibre
3gr
Protein
6gr
Salt
0.1gr
Abigail Spooner
Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 20g dried porcini or shiitake mushrooms
- 250ml hot vegetable stock - use gluten-free if required
- 350g baby onions or shallots
- 800g mixed fresh mushrooms (eg chestnut, shiitake, baby button mushrooms)
- 1 x 250g pack portobello mushrooms, cut into chunky slices
- 4 tbsp olive oil
- 3 garlic cloves, finely sliced
- 1 tbsp tomato purée
- 1 tbsp plain flour - use gluten-free if required
- 200ml red wine
- 2 bay leaves
- 3 tbsp crème fraîche or oat fraîche, plus extra to serve (optional) - use crème fraîche if gluten-free not oat fraîche
- ½ x 20g pack tarragon, leaves chopped
Step by step
Get ahead
Cool and divide into portions. Chill for up to 3 days, or freeze. Defrost and reheat gently in a covered pan.
- Place the dried mushrooms in a bowl, cover with the hot stock and leave to soak for 30 minutes. Put the baby onions or shallots in another bowl and cover with boiling water to soften the skins. Leave to stand for 5 minutes, then drain, peel and halve.
- Halve or quarter any large mushrooms and leave the small ones whole. Heat 1 tablespoon of oil in a casserole or large nonstick pan, then quickly fry the mushrooms in 3 batches over a medium-high heat until browned, adding an extra tablespoon of oil for each batch. Set aside in a colander over a bowl to catch the cooking juices.
- Heat another tablespoon of oil, add the baby onions or shallots, with a pinch of salt, and brown over a medium-high heat for 8-10 minutes. Lower the heat, stir in the garlic, tomato purée and flour and cook for a further 2 minutes, stirring.
- Gradually mix in the wine. Add the soaked dried mushrooms and their liquid (leaving any sediment in the bowl), the mushroom cooking liquid from the bowl under the colander, the bay leaves and seasoning. Return to a simmer and cook for 20-25 minutes until the sauce is glossy and thickened.
-
Return the mixed mushrooms to the sauce and simmer for a further 5 minutes. If making ahead, see How to Store. Season well, remove the bay leaves and stir through the crème or oat fraîche and the chopped tarragon. Serve with extra crème or oat fraîche, if you like.TipServe with mash and greens, or use as a pie filling.