15 Apr Mushroom Bourgignon
In the depths of the COVID lockdown, when foodies missed feeding friends and had nobody to share recipes with, South Sensation set up #eatsouth. It’s a gaggle of food fanatics who are passionate about local produce and supporting our amazing local producers.
This dish was created within our New Forest Mushrooms Collection.
MUSHROOM BOURGIGNON
CHRIS BARTLETT #eatsouth
This recipe from Sainsbury’s Magazine was simple and delicious but beware – it uses a lot of mushrooms!
INGREDIENTS
- 20g dried porcini or shiitake mushrooms
- 250ml hot vegetable stock
- 350g baby onions or shallots
- 800g mixed fresh 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
- 200ml red wine
- 2 bay leaves
- 3 tbsp crème fraîche plus extra to serve
- ½ x 20g pack tarragon, leaves chopped
METHOD
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.
Cool and divide into portions. Chill for up to 3 days, or freeze. Defrost and reheat gently in a covered pan.
SERVES: 4
